Tunsian Spiced Fish
Source of Recipe
High Flavor, Low Fat, S. Raichlen (Sharon Badian)
List of Ingredients
1/2 tsp cumin seed
1/2 tsp coriander seed
1/2 tsp red pepper flakes
1/2 tsp caraway seed
(original recipe calls for 1/2 tsp salt )
1 1/2 lbs cod fillets or snapper or bluefish
3 cloves garlic thinly sliced
1 to 2 medium onion thinly sliced
2 tomatoes thinly sliced
1 cup fish stock (see recipe under 6wbmo soups) or bottled clam juice
1 1/2 tbl fresh lemon juice
parsley for garnish Recipe
1. Heat a skillet over medium heat. Add seeds, flakes ( and salt). Roast for 2-3 minutes until fragrant. Grind spices in a spice grinder [I used a mortar and pestle and it worked ok).
2. Spread spices on fish. Let stand 10 minutes.
3. Spray a ovenproof dish large enough to fit all the fish in one layer. Add 1/2 garlic, onions and tomato. Add fish. Add remaining garlic, onions and tomato.
4. Combine fish stock and lemon juice. Pour over fish.
5. Bake in a preheated 400 degree for 20-30 minutes, depending on the thickness of the fillets.
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