Instructions: The peppers will be rehydrated in the pasta cooking water. Make the pasta the day before and reheat while you cook the fish.

Prep time: 20 min.; cook: 30 min.

1. Rinse fish under cold water. Pat dry. Rub lightly with olive oil and sprinkle with salt, pepper and rosemary. Place on a baking sheet and refrigerate until ready to cook.

2. Bring a medium pot of salted water to a boil. Cook orzo according to package instructions. Just before pasta is cooked, add peppers and stir.

Drain and rinse with cold water to cool. Place in a bowl, and add vinegar, onions, garlic, parsley, oregano and thyme. Toss and season with salt and pepper.

4. Refrigerate until ready to use. (Will keep for a day in the refrigerator).

5. When ready to serve, heat broiler or preheat oven to 400F. Cook fish about 10 minutes per inch of thickness, until opaque in center. (It takes about 6 minutes in a preheat doubled sided grill, such as the Foreman grill.-pat)

6. Meanwhile, reheat orzo in a medium saucepan over low heat. When fish is cooked, divide orzo among individual plates and top each serving with a piece of fish. Squeeze a wedge of lemon over fish and garnish with parsley sprigs.

Recipe featured in "Seasons Eatings," Text by Mary Ellen Strote.

NOTES : Heres one more recipe to try. It is meant for any firm fish. I like Jesses ideas. She mentions that www.friedas.com sells dried bell pepper (ships to Canada and US) but we could dry our own; or substitute other dried veggies like tomatoes.

Select any firm fish: skin and bone removed.

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