INGREDIENTS

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