Name: Moroccan Orecchiette with Grilled Fish Salad
Ingredients: 12 oz Pasta, dried orecchiette; 1 tb Olive oil; 2 ts Cumin; 1 ts Paprika, sweet; 1/2 ts Ground turmeric; 1/4 ts Cayenne pepper; 3 Garlic cloves, minced; 1/2 sm Yellow onion, minced; 1/3 c Chopped fresh cilantro, (coriander); 1/4 c Chopped fresh parsley; 1/3 c Fresh lemon juice; 3 tb Olive oil; Salt and freshly ground pepper; 1 lb Tuna steak, or swordfish fillet; 1 tb Olive oil; 1 Lemon, cut into 6 wedges

CATEGORY	CUISINE	TAG	YIELD
Seafood	Moroccan	Pasta, Salad, Wms sonoma, Xport	6	Servings

INGREDIENTS

12	oz	Pasta, dried orecchiette
1	tb	Olive oil
2	ts	Cumin
1	ts	Paprika, sweet
1/2	ts	Ground turmeric
1/4	ts	Cayenne pepper
3		Garlic cloves, minced
1/2	sm	Yellow onion, minced
1/3	c	Chopped fresh cilantro, (coriander)
1/4	c	Chopped fresh parsley
1/3	c	Fresh lemon juice
3	tb	Olive oil
		Salt and freshly ground pepper
1	lb	Tuna steak, or swordfish fillet
1	tb	Olive oil
1		Lemon, cut into 6 wedges

INSTRUCTIONS

SAUCE
TUNA
GARNISH
1. Prepare a fire in an outdoor charcoal grill or preheat a broiler
(griller).
2. In a large pot over high heat, bring the water to a boil. Cook the pasta
(12-15 minutes); drain and toss with 1 tablespoon oil. Cover and cool
completely in the refrigerator, 1-24 hours.
3. To make the sauce, in the work bowl of a food processor with the metal
blade or a blender, combine the cumin, paprika, turmeric, cayenne, garlic,
onion, cilantro, parsley, lemon juice, 3 tablespoons of the olive oil and
salt and pepper to taste and puree until smooth.
4. Coat the tuna or swordfish with the remaining 1 tablespoon olive oil.
Grill the fish over a medium-hot fire or broil (grill), turning
occasionally, until opaque throughout when pierced with a knife, 64
minutes. Set aside until the fish is cool enough to handle. Place on a
cutting surface and cut into 1-inch (2.5-cm) cubes.
5. In a large bowl, combine the sauce, orecchiette and fish. Toss to mix
well.
6. To serve, place in a serving bowl or divide among individual plates and
garnish with the lemon wedges. Add tomato slices and lettuce leaves for
more color. Serve at room temperature.
One-Sixth 35.1% CFF: Calories 436 (Kilojoules 1,832): Protein 25 g;
Carbohydrates 49 g; Total Fat 17 g: Saturated Fat 3 g; Cbolesterol 29 mg;
Sodium 227 mg; Dietary Fiber 2 g
CHERMOULA (Morocco) - a simple, robust sauce with as many variations as
there are cooks. Recipes by Joanne Weir in Williams-Sonoma Pasta Soups and
Salads (1996: Time-Life). 6/30/1997 Contact: phannema@wizard.ucr.edu |
http://wizard.ucr.edu/~phannema
Lamb Variation: Use one-third the amount of olive oil and substitute lamb,
blade portion (grilled/broiled) -- serve warm or hot. McServing 36.9% CFF:
Calories 463: Total Fat 19 g Serve with a variety of raw vegetables; lowfat
plain yogurt mixed with a mango based hot sauce as a dip (see Jump Up and
Kiss Me, by Jennifer Trainer, for an example).
Recipe by: Wms-Sonoma: Pasta Soups and Salads; Joanne Weir Posted to
MC-Recipe Digest V1 #653 by Kitchen PATh <phannema@wizard.ucr.edu> on Jun
30, 1997

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