| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Fish |
4 |
Servings |
INGREDIENTS
|
|
-Stuart Talkofsky – BSNX01A |
| 1 1/2 |
lb |
Atlantic cod, haddock or whiting filets |
| 1 1/2 |
ts |
Olive oil |
| 1 |
|
Lemon juice |
| 1 1/2 |
ts |
Prepared mustard |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Paprika |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 1/4 |
ts |
Celery seeds |
| 1/4 |
ts |
Ground coriander |
| 1/4 |
ts |
Ground ginger |
| 1 1/4 |
c |
Water |
| 1 |
ts |
Orange rind |
| 1/2 |
ts |
Salt |
| 1 |
c |
Couscous |
| 1 |
cn |
Chick-peas ; (16 oz) drained |
| 3 |
tb |
Chopped pimento |
INSTRUCTIONS
1. Choose and oven proof dish that cod will fit into snugly. 2. Combine
olive oil, lemon. mustard, cumin, paprika, salt, pepper, celery seed,
coriander and ginger, brush mixture on both sides of cod and place in dish.
Bake at 375 degrees 15 minutes. 3. Meanwhile, bring water, orange rind and
salt to a boil. Stir in couscous, cover and set aside 5 minutes. Stir well
amd mix in chick-peas and pimento. Arrange couscous on a serving dish and
top with cod, spooning, cooking juices over the fish. Makes 4 servings.
From Newsday (Long Island Newspaper), "Cinderellas of the Sea" by Marie
Bianco p65, January 13, 1993.
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