1. Saute the cubed onions in 1 tablespoon butter for 1 minute; add the sherry and season with salt and pepper to taste, and let it simmer for

another 5 minutes. 2. Knead the rest of the butter with the finely chopped parsley and the mustard together. 3. Half the fishfilets lenghtwise and spread the mustard-butter-herb mix over them. Roll them up in little rolls. 4. Wash the peppers and cut in halfs and clean out the insides. 5. Put the onioncubes evenly in each pepperhalf and carefully set two fishrolls in each pepper. 6. Cut aluminum foil into sqares, big enough for the pepperhalfs, put a pepper on each and fold over and twist to close tightly. 7. Put on a hot grill for 20 minutes. 8. Toast the bread golden brown and rub it with the peeled garlic. Cut bread into little squares and put over the ready grilled peppers and

serve.

Out of "Die Actuelle" magazine

Translated by Brigitte Sealing. Cyberealm Bbs Watertown Ny 315-786-1120