Moroccan Fish with Cumin
Yield
4 servingsPrep
90 minCook
10 minReady
2 hrsLow in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | Cloves |
garlic
peeled |
*
|
| 1 | teaspoon |
salt
|
|
| 1 ½ | teaspoons |
paprika
|
|
| 1 ½ | teaspoons |
cumin
|
|
| ½ | teaspoon |
cayenne pepper
|
|
| ½ | cup |
cilantro
finely |
|
| 1 | each |
lemon
juiced |
|
| 1 ½ | pounds |
red snapper fillets
or use cod, orange roughy or other white fish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | Cloves |
garlic
peeled |
*
|
| 5 | ml |
salt
|
|
| 7.5 | ml |
paprika
|
|
| 7.5 | ml |
cumin
|
|
| 2.5 | ml |
cayenne pepper
|
|
| 118 | ml |
cilantro
finely |
|
| 1 | each |
lemon
juiced |
|
| 680.4 | g |
red snapper fillets
or use cod, orange roughy or other white fish |
|
Directions
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.
