| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
|
August 1994 |
1 |
servings |
INGREDIENTS
| 1/2 |
ts |
Coriander seeds |
| 12 |
|
Whole black peppercorns |
| 1/4 |
ts |
Dried hot red pepper flakes |
|
|
A large pinch saffron threads; crumbled |
| 1/2 |
ts |
Coarse salt |
| 1 |
ts |
Paprika |
| 1 |
md |
Onion; minced (about 1 |
|
|
; cup) |
| 1/3 |
c |
Finely chopped fresh parsley leaves |
| 2 |
tb |
Minced preserved lemon peel plus 2 |
|
|
; tablespoons preserved lemon juice or |
|
|
; fresh lemon juice to taste |
| 2 |
tb |
Olive oil |
| 2 |
tb |
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 |
tb |
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
FOR CHERMOULA
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
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