Angelhair Pasta and Grouper

Here is a kind of throw together recipe I came up with: If you are entertaining you can garnish with fresh parsley and serve with a caesar salad, garlic bread and a nice chablis. The vegetables can vary. I've used mushrooms, spinach, cauliflower etc. Grouper works well with this because it has a lot of flavor. I've used fresh tuna and halibut but prefer grouper.

Yields:	1 servings
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	Preparation	5 minutes
	Cooking	20 minutes
	Ready In	25 minutes

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Ingredients

1	filet	grouper	or other firm white fish
15	ml	olive oil
2	cloves	garlic	minced
1	each	onion	sliced thin
2	whole	poblano peppers	Italian frying peppers, diced
1	each	sweet red bell pepper	or yellow for color
1	x	broccoli florets	florets
6	each	brussel sprouts	sliced
1/2	cup	cabbage	grated
1	large	tomato	diced
1	x	salt and black pepper	to taste
1 1/2	tablespoons	basil	dried or fresh
1	tablespoon	parsley leaves
1/2	cup	parmesan, parmigiano-reggiano cheese, grated	freshly grated
1	x	pasta, angel hair

Directions

1. In a skillet, sautée the garlic, onion and frying peppers in the olive oil until onion is transluscent (about 2 min). Add the broccoli and let it cook until bright green.

2. Add the rest of the peppers and the brussel sprouts/cabbage, the tomatoes, basil and salt and pepper. Toss very well so the tomatoes have a chance to cook. Add the grouper andcover for about 5 min.

3. The liquid from the fish mixes with the tomatos for a kind of sauce. Add the parsley and cover until the fish is cooked all the way through.

4. Take off heat and mix with the cheese. Some people may like more than 1/2 cup of cheese so keep it handy.

5. Serve over prepared cappelini or angel hair pasta.

Difficulty : easy.

Precision : measure ingredients.