Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 TB virgin olive oil -- plus 4
: tablespoons
1 md onion
2 lg red bell peppers, -- cut
: into 2-inch squares
2 lg yellow bell peppers, -- cut
: into 2-inch squares
1 TB chopped fresh thyme leaves
1 TB sugar
1 TB crushed red pepper flakes
1 bn watercress, -- stemmed,
: washed and spun dry
1/2 c extra virgin olive oil
2 TB pine nuts
1 clove garlic, -- thinly
: sliced
: Salt and pepper to taste
4 perch fillets,skin on, bones
: removed, -- about 1-1/2 to 2
: pounds

In a 12- to 14-inch saute pan, heat 4 tablespoons oil to smoking. Add
red onion, red and yellow peppers, thyme, sugar and red pepper flakes
and cook over medium heat until peppers have softened, yet still
retain shape and color, about 10 to 12 minutes. Remove from heat,
season with salt and pepper and cool.

In a blender, place watercress, extra virgin olive oil, pine nuts and
garlic and blend until smooth and bright green. Season with salt and
pepper and set aside.

Season perch fillets with salt and pepper. In a 14-inch non-stick
sautJ pan, heat 4 remaining tablespoons olive oil until smoking.
Place seasoned fillets, skin side down, and gently shake pan so they
do not stick. Cook 6 to 7 minutes over medium high heat until skin is
crisp and fillets and cooked through. Flip fillets over, add
peperonata to pan and bring to boil. Remove fish immediately to
separate warm plates and divide warm pepper mixture over diagonally.
Drizzle with watercress pesto and serve immediately.

Yield: 4 servings

Recipe By :MOLTO MARIO SHOW #MB5676

Date: Fri, 25 Oct 1996 14:26:26
~0400

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