| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood, Middle east |
6 |
Servings |
INGREDIENTS
| 1 |
|
Noomie basra (dried lime) |
| 1 |
tb |
Olive oil |
| 1 |
|
Carrot, finely diced |
| 2 |
|
Celery stalks with leaves, finely diced |
| 2 |
|
Onions, finely chopped |
| 5 |
|
Garlic cloves, minced |
| 1 |
tb |
Mild curry |
|
|
Salt to taste |
|
|
Pepper to taste |
|
|
Nutmeg to taste |
| 1 |
|
Zest of lemon |
| 1/4 |
c |
Finely chopped fresh parsley |
| 1/4 |
c |
Finely chopped fresh coriander (cilantro) |
| 3 |
|
Fillets orange roughly, cut in half (about 1 3/4 lbs), or any firm white fish |
INSTRUCTIONS
Cut dried lime in half and remove seeds. Pound lime in mortar or
puree in grinder until finely ground (you will need 1 heaping
teaspoon). Set aside.
Using a skillet that will hold all the fish fillets in one layer, heat
olive oil and saute carrot, celery, onions and garlic until softened.
Add curry powder, salt, pepper, nutmeg, ground lime, lemon zest,
parsley and coriander. Add about 1/2 cup water to thin out paste. Add
fish, cover and cook about 5 minutes each side or until cooked
through. Serve immediately with rice. Makes 6 servings. Per serving:
154 calories, 23 grams protein, 8 grams carbohydrates, 3 grams fat, 0
grams saturated fat, 65 milligrams cholesterol, 103 milligrams sodium.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
A Message from our Provider:
“Our God is an *_AWESOME_* God!”