Sunday, March 1, 2009

Pan Seared Grouper and Stuffed Peppers

How come stuffing something seems to automatically make it taste better? Maybe because it almost guarantees a cheesy surprise, or because it shows that you put in a bit more effort than usual to stuff each individual item. I made this meal after driving home from Houston last weekend, so I had 3 hours to concoct my stuffed pepper recipe. The Spanish flavors and cheese made it filling and full of flavor.

Pan Seared Grouper

1 1/2 pounds grouper fillets (or other white fish)
2 tablespoons Creole seasoning

1 tablespoon vegetable oil
2 roma tomatoes, diced
1/2 red onion, diced
1 poblano pepper, halved, seeded and diced
2 tablespoons olive oil
2 tablespoons fresh cilantro, chopped

Heat a cast iron skillet on medium high heat and spray with cooking spray. Rub grouper fillets with Creole seasoning and oil. Cook around 3 minutes on each side and remove from heat. Combine remaining ingredients and top grouper.

Stuffed Peppers

5 bell peppers, stems removed and seeded
2 cups prepared rice
1 tablespoon olive oil

3 cloves garlic
1/2 red onion, diced
1 can diced tomatoes
1 can green chiles
1 cup colby jack cheese, plus additional for s
1/2 cup fresh cilantro, chopped, plus additional for sprinkling

Heat oil in a large skillet. Saute garlic and onion about 3 minutes. Add tomatoes and chiles and simmer about 10 minutes. Stir in rice, cheese and cilantro. Stuff each pepper and then sprinkle with rexra cheese and cilantro. Roast in a 400 degree oven for 40 minutes.

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