| 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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