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Seafood Italian 2 Servings

INGREDIENTS

3 t Cayenne pepper
1/4 t Ground cumin
1 t Salt
1 lb Firm-fleshed fish *
Flour
2/3 c Olive oil
1 Onion, finely sliced
6 T Wine vinegar
2 T Water
1/2 t Ground cinnamon
1/2 t 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1576
Calories From Fat: 655
Total Fat: 74.3g
Cholesterol: 0mg
Sodium: 1181.4mg
Potassium: 562.6mg
Carbohydrates: 215g
Fiber: 7.7g
Sugar: 85.7g
Protein: 18.3g


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