| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Moroccan |
Ethnic, Main dish, Moroccan, Seafood |
4 |
Servings |
INGREDIENTS
| 6 |
|
Cloves garlic, peeled |
| 1 |
|
Heaping tsp salt |
| 1 1/2 |
t |
Paprika |
| 1 1/2 |
t |
Cumin |
| 1/2 |
t |
Cayenne pepper |
| 1/2 |
c |
Packed finely chopped |
|
|
cilantro |
| 1 |
|
Lemon, juiced |
| 1 1/2 |
lb |
Red snapper fillets |
INSTRUCTIONS
Taken from the newspaper--adapted from "Ann Clark's Fabulous Fish". I
haven't tried this recipe yet but will this week. I love all Moroccan
food. or use cod, orange roughy or other white fish Pound the garlic
with the salt and spices in a mortar. Add the cilantro and lemon juice
and stir until the mixture is well-blended. Cover the pieces of fish
with the marinade and let stand for about an hour. Bake fish,
uncovered, in a 400-degree oven for about 10 minutes per 1-inch of
thickness, or until fish flakes. Food & Wine RT [*] Category 3, Topic
6 Message 125 Wed Jan 22, 1992 D.MORRISSEY [DEE] at 22:35
EST MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005
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