| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Italian |
|
2 |
Servings |
INGREDIENTS
| 3 |
ts |
Cayenne pepper |
| 1/4 |
ts |
Ground cumin |
| 1 |
ts |
Salt |
| 1 |
lb |
Firm-fleshed fish * |
|
|
Flour |
| 2/3 |
c |
Olive oil |
| 1 |
lg |
Onion, finely sliced |
| 6 |
tb |
Wine vinegar |
| 2 |
tb |
Water |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Black pepper |
| 1/2 |
c |
Honey |
| 1/4 |
c |
Raisins |
INSTRUCTIONS
* (shark, snapper, halibut) in steaks or fillets
This recipe is a knockout winner! Serve with couscous prepared with toasted
almond slivers, currents and chopped Italian parsley.
Mix 1 tsp cayenne, cumin and 1/2 tsp salt. Rub fish with mixture and let
stand in refrigerator 1 hour. Dredge fish in flour. Heat olive oil in
skillet over medium-high heat until hot but not smoking. Fry fish, turning
halfway through, for total cooking time of 10 minutes per inch of
thickness. Remove from pan and set aside. Pour off all but 2-3 TBS oil. Fry
onion in remaining oil until golden, about 5 minutes. Add remaining 2 tsp
cayenne, wine vinegar, water and remaining 1/2 tsp salt. Cook 5 minutes at
medium heat. Add remaining ingredients and simmer until water is nearly
evaporated and only oil and honey-onion paste remain in skillet, about 7
minutes. Add fish and warm briefly before serving. Makes 2-3 servings.
Uploaded 16 June 1991 by Lon Hall
mrarchway@aol.com
Recipe By : Los Angeles Times Spring 91
From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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