8 lg Chiles, or

8 Long, slender sweet

peppers, or 4 lg Bell peppers

1 lb Rockfish or lingcod filet

1 tb Minced garlic

1/2 ts Salt

1 tb Lemon juice

1/2 ts Ground coriander seed

Freshly ground pepper to taste 3 tb Every day olive oil

1/2 c Loosely packed basil leaves

2 oz Orzo, rosmarino or other

rice sized dry pasta 3 Garlic cloves, sliced

1 1/2 c Seeded, coarsely chopped

tomato 2 tb Extra virgin olive oil

Roast, peel and seed the peppers Rinse the fish, pat dry and cut into pieces to fit comfortably inside each pepper. Combine minced garlic and salt in a medium bowl and mash to a paste with the back of a spoon. Add the lemon juice, coriander, pepper and 1 tablespoon olive oil and stir to combine. Bruise 3 or 4 of the basil leaves and add them to the marinade. Add the fish pieces, toss gently to coat evenly, and marinate for 1 to 2 hours. Cook the pasta until just done, drain, and rinse with cold water. Warm the peppers (loosely covered to prevent drying) and serving plates in a low oven. Heat 2 skillets over medium high heat, 1 for the fish (nonstick if possible) and 1 for the sauce. Remove the fish from its marinade and add it to the dry skillet. Add the remaining 2 tablespoons olive oil to the other skillet, add the sliced garlic and cook until it begins to color. Immediately add the tomatoes and pasta and toss to coat evenly. Add the basil leaves, remove from the heat, and season to taste. Spread the contents evenly on the plates and lay the peppers on top. As the fish pieces are done, tuck them inside the the peppers. Drizzle or brush the tops of the peppers with the extra virgin oil and serve. Serves 4. PER SERVING. 320 calories, 21 g protein, 21 g carbohy drate, 17 g fat (2 g saturated), 32 mg cholesterol, 199 mg sodium, 3 g fiber. San Francisco Chronicle, 7/15/92. Posted by Stephen Ceideberg; October 31 1992.