Fish Chermoula – We Love God!

Unfortunately, many pastors are afraid to mention giving too often, lest the congregation think that the "church just wants our money." Such fears are misplaced theologically and often reflect our cowardice in the face of the reigning idols of our day. To speak about our need to give is to emphasize that we are God's people through whom God glorifies Himself. The Corinthians' participation in the collection was not "for the church," but evidence that they were the church.

Scott Hafemann

CATEGORY	CUISINE	TAG	YIELD
Grains, Seafood		August 1994	1	Servings

INGREDIENTS

1/2	t	Coriander seeds
12		Whole black peppercorns
1/4	t	Dried hot red pepper flakes
		A large pinch saffron
		threads crumbled
1/2	t	Coarse salt
1	t	Paprika
1		Onion, minced about 1
		cup
1/3	c	Finely chopped fresh parsley
		leaves
2	T	Minced preserved lemon peel
		plus 2
		tablespoons preserved
		lemon juice or
		fresh lemon juice to
		taste
2	T	Olive oil
2	T	Finely chopped fresh
		coriander
1		Garlic clove, minced
6		Skinless small fish fillets
		such as sea red snapper
		or any
		bass other firm white
		lean fish about 1
		3/4 pounds
2	T	Unsalted butter
1/2	c	Water
4		Fennel bulbs, about 3
		pounds
		trimmed and cut
		lengthwise into
		thin strips
		reserving fronds
		for garnish if
		desired

INSTRUCTIONS

Make chermoula:  In a mortar with a pestle, an electric spice grinder,
or a cleaned  coffee grinder grind fine coriander seeds, peppercorns,
red pepper  flakes, and saffron. Transfer spice mixture to a small bowl
and stir  in remaining chermoula ingredients.  Lightly oil a shallow
baking dish just large enough to hold fillets  in one layer. Arrange
fillets, seasoned with salt and pepper, in dish  and top evenly with
chermoula. Chill fillets, covered 1 hour.  Preheat oven to 350F.  In a
large heavy skillet melt butter in water over moderately high  heat.
Add fennel and cook, covered, stirring occasionally, 10  minutes. Cook
fennel, uncovered, stirring occasionally, until tender,  5 to 10
minutes more, and season with salt and pepper.  While fennel is
cooking, bake chilled fish in oven until it just  flakes, 10 to 15
minutes.  Serve each fillet on a bed of fennel and garnish with fennel
fronds.  Serves 6.  Gourmet August 1994  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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