| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Vegetables |
Tunisian |
Fish shellf, Ipe |
4 |
Servings |
INGREDIENTS
| 24 |
oz |
Red-snapper fillets; (one per serving) |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Cumin seeds; crushed |
| 1/4 |
ts |
Coriander seeds; crushed |
| 1/4 |
ts |
Fennel seeds; crushed |
| 1/4 |
ts |
Crushed red pepper |
| 2 |
ts |
Vegetable oil |
|
|
Lime wedges; for garnish |
INSTRUCTIONS
1. With tweezers, remove any small bones from snapper fillets.
2. On waxed paper, combine salt, cumin seeds, coriander seeds, fennel
seeds, and crushed red pepper. Rub mixture on flesh side of fillets.
3. In nonstick 12-inch skillet over medium-high heat, heat vegetable oil.
Add fillets and cook 5 to 8 minutes, turning once, until fish flakes easily
when tested with a fork. Serve with lime wedges if you like.
Each serving: About 190 calories, 35 g protein, 0 g carbohydrate, 5 g total
fat (1 g saturated), 62 mg cholesterol, 340 mg sodium.
Copyright © 1995 The Hearst Corporation; all rights reserved
Notes: Serve this exotic but easy main course with Lime Couscous and
Coleslaw made with Buttermilk-Chive Dressing. Work Time: 5 minutes; Total
Time: 10 to 13 minutes.
Buster for McRecipe by Pat Hanneman (kitpath) feb98
Recipe by: Homearts Recipe Archive
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 26,
1998
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