| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Emp, Ready stead | 2 | Servings | |
INGREDIENTS
| 2 | Red mullet, cleaned | |
| 1 | t | Cumin seeds |
| 1 | t | Coriander seeds |
| 1 | t | Turmeric |
| 2 | Garlic cloves, finely | |
| chopped | ||
| 2 | T | Fresh parsley, chopped |
| 1 | T | Fresh coriander, chopped |
| 8 | T | Olive oil |
| 1 | Lemon | |
| 1 | Lime | |
| 2 | Mini pitta breads | |
| Salt & pepper |
INSTRUCTIONS
Fillet the fish and score the skin with a sharp knife. Blend the cumin and coriander seeds in a coffee grinder or pestle and mortar. Mix in a bowl with the turmeric, a garlic cloves, 1 tbsp of parsley and the coriander. Season well with salt and pepper. 2 Stir through 1 tbsp of the olive oil to bind. Spread the marinade over the incisions in the fish and leave to marinate for 5 minutes or as long as possible. 3 To make the citrus oil, combine the juice and zest of the lemon and lime with 4 tbsp of the olive oil. 4 For the pitta breads, preheat the grill. Mix 1 tbsp of olive oil with the remaining garlic clove and tbsp of parsley. Spread the herb and garlic oil on each pitta bread and grill one side for 1-2 minutes until warm. 5 Heat the remaining 2 tbsp of olive oil in a frying pan and cook the fish for 2-3 minutes on each side until golden and cooked through. 6 Drizzle the fish with the citrus oil and serve with the red rice salad (above) and the pitta breads. Converted by MC_Buster. Per serving: 506 Calories (kcal); 54g Total Fat; (92% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 11 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 549
Calories From Fat: 494
Total Fat: 56g
Cholesterol: 0mg
Sodium: 361.9mg
Potassium: 503.9mg
Carbohydrates: 12.9g
Fiber: 6.2g
Sugar: 1.7g
Protein: 5.6g