INGREDIENTS

INSTRUCTIONS

1 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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