Angelhair Pasta and Grouper

• 1 filet grouper or other firm white fish
• 15 ml olive oil
• 2 cloves garlic minced
• 1 each onions sliced thin
• 2 whole poblano peppers Italian frying peppers, diced
• 1 each sweet red bell peppers or yellow for color
• 1 x broccoli florets florets
• 6 each brussels sprouts sliced
• 1/2 cup cabbage grated
• 1 large tomatoes 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 angel hair pasta

1. In a skillet, saute the garlic, onion and frying peppers in the olive oil until onion is transluscent (about 2 min).
2. Add the broccoli and let it cook until bright green.
3. Add the rest of the peppers and the brussel sprouts/cabbage, the tomatoes, basil and salt and pepper.
4. Toss very well so the tomatoes have a chance to cook.
5. Add the grouper andcover for about 5 min.
6. The liquid from the fish mixes with the tomatos for a kind of sauce.
7. Add the parsley and cover until the fish is cooked all the way through.
8. Take off heat and mix with the cheese.
9. Some people may like more than 1/2 cup of cheese so keep it handy.
10. Serve over prepared cappelini or angel hair pasta.

filet grouper, olive oil, garlic, onions, poblano peppers, sweet red bell peppers, broccoli florets florets, brussels sprouts, cabbage, tomatoes, salt, basil, parsley, parmesan, angel hair pasta

Taken from recipeland.com/recipe/v/angelhair-pasta-grouper-3110 (may not work)