Moroccan Five-Grain Pilaf
INGREDIENTS:
6 Cloves garlic, peeled
1 Heaping tsp salt
1 1/2 ts Paprika
1 1/2 ts Cumin
1/2 ts Cayenne pepper
1/2 c Packed finely chopped
-cilantro
1 Lemon; juiced
1 1/2 lb Red snapper fillets
6 Cloves garlic, peeled
1 Heaping tsp salt
1 1/2 ts Paprika
1 1/2 ts Cumin
1/2 ts Cayenne pepper
1/2 c Packed finely chopped
-cilantro
1 Lemon; juiced
1 1/2 lb Red snapper fillets
Taken from the newspaper--adapted from "Ann Clark's Fabulous Fish". I haven't tried this recipe yet but will this week. I love all Moroccan food.
or use cod, orange roughy or other white fish
Pound the garlic with the salt and spices in a mortar. Add the cilantro and lemon juice and stir until the mixture is well-blended.
Cover the pieces of fish with the marinade and let stand for about an hour. Bake fish, uncovered, in a 400-degree oven for about 10 minutes per 1-inch of thickness, or until fish flakes.
Food & Wine RT [*] Category 3, Topic 6 Message 125 Wed Jan 22, 1992 D.MORRISSEY [DEE] at 22:35 EST
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
or use cod, orange roughy or other white fish
Pound the garlic with the salt and spices in a mortar. Add the cilantro and lemon juice and stir until the mixture is well-blended.
Cover the pieces of fish with the marinade and let stand for about an hour. Bake fish, uncovered, in a 400-degree oven for about 10 minutes per 1-inch of thickness, or until fish flakes.
Food & Wine RT [*] Category 3, Topic 6 Message 125 Wed Jan 22, 1992 D.MORRISSEY [DEE] at 22:35 EST
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005