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Florida Department of Agriculture and Consumer Services

Spiced Snapper Tunisian

Posted April 3, 2013 in Entrees, Snapper

Spiced Snapper Tunisian

Ingredients:

  • 4 (6-ounce) snapper fillets
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon dried hot pepper flakes
  • 1/2 teaspoon caraway seeds
  • 3 cloves garlic, thinly sliced
  • 1 medium onion, thinly sliced
  • 2 medium tomatoes, chopped
  • 1/2 cup raisins
  • 1/4 cup pine nuts
  • 1 cup fish stock or bottled clam juice
  • parsley for garnish

Directions:

  1. Preheat oven to 400 degrees F.
  2. In a skillet over medium heat, roast cumin and coriander seeds and pepper flakes for 2-3 minutes until fragrant.
  3. Remove from heat; grind spices in a spice grinder or with a mortar and pestle.
  4. Rub spice mix on the fillets.
  5. Let stand 10 minutes.
  6. In a small bowl, toss together the garlic, onion, tomatoes, raisins and pine nuts.
  7. Spoon 1/2 of this vegetable mixture into a greased flat ovenproof dish; place fillets on the vegetable layer.
  8. Top the fillets with remaining 1/2 of the vegetable mixture.
  9. Pour fish stock or clam juice over fillets.
  10. Bake for 20-30 minutes until fillets are cooked through.
  11. Garnish with parsley.

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