| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Dutch | May 1995 | 1 | servings |
INGREDIENTS
| 1 | lg | Bunch cilantro; chopped |
| 3 | lg | Garlic cloves; chopped |
| 3 | Tomatoes; sliced | |
| 4 | Whitefish or sea bass fillets; (5-to 6-ounce) | |
| 1/4 | c | Olive oil |
| 1 | tb | Paprika |
| 1 | ts | Instant chicken bouillon granules |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Ground turmeric |
| 1/2 | ts | Ground pepper |
| 3 | c | Water; (about) |
INSTRUCTIONS
Spread cilantro evenly over bottom of heavy Dutch oven, Sprinkle with garlic; arrange tomatoes over. Set fish atop tomatoes. Whisk oil, paprika, bouillon granules, cumin, turmeric and pepper to blend in small bowl. Pour over fish. Add enough water to pot to reach bottom of fish. Bring water to boil over high heat. Cover pot, reduce heat to medium-low and simmer until fish is just cooked through, about 10 minutes. Using large spatula, transfer fish and vegetables to platter. Spoon some cooking liquid over and serve. Serves 4. Bon Appetit May 1995 Converted by MC_Buster. Per serving: 604 Calories (kcal); 57g Total Fat; (79% calories from fat); 5g Protein; 27g Carbohydrate; 0mg Cholesterol; 65mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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