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Seafood Moroccan Pasta, Salad, Wms sonoma, Xport 6 Servings

INGREDIENTS

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

INSTRUCTIONS

Prepare a fire in an outdoor charcoal grill or preheat a broiler
(griller). 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. 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. 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. In a large bowl, combine the
sauce, orecchiette and fish. Toss to mix well. 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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