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PEPPERS:
1 tbsp. olive oil
3 yellow peppers, cored, seeded and cut into thin
strips
1 clove garlic, crushed
1 shallot, very finely chopped
Salt and pepper to taste
Heat the oil in a large skillet and add the peppers,
garlic, shallot, salt and pepper. Cook over medium
heat, stirring often, for 15 minutes or until the
peppers are very soft.
SWORDFISH:
1 1/2 lb. piece of swordfish
2 tbsp. olive oil
Salt and pepper to taste
2 tsp. dark Oriental sesame oil
Cut the swordfish into eight triangular-shaped
pieces and rub them with the oil. Sprinkle them with
salt and pepper. When the charcoals are gray, cook
the pieces of fish, turning them often, until they
are browned and cooked through. Dribble the sesame
oil onto the hot fish; keep the fish warm in a low
oven, covered loosely with foil.
SPINACH:
2 tbsp. peanut oil
1 lb. fresh spinach stems removed
1 clove garlic crushed
1 tbsp. finely chopped fresh ginger
Heat the peanut oil in a large skillet and, when it
is hot, add the spinach, garlic and ginger. Use
tongs to turn the spinach constantly until it wilts
-- this will take less than 1 minute. It should
still be bright green.
To serve: With the tongs, remove the spinach from
the pan and arrange it on four dinner plates. Put
some of the sautéed peppers on top. Set two
triangles of the fish onto each one and serve it at
once.
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