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Article: Recipes from "Saffron Shores"
- Article from:
- Jewish Telegraphic Agency
- Article date:
- September 6, 2002
- Author:
CopyrightProvided by ProQuest LLC. (Hide copyright information)
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Goldstein, Joyce
Jewish Telegraphic Agency
09-06-2002
SAMAK al KAMOUN BROILED FISH WITH CUMIN
One 3 1/2 to 4-pound whole fish, such as striped bass, snapper, or rock
cod
3 tsp. kosher salt 6 Tbsp. fresh lemon juice 3 Tbsp. cumin seeds, toasted
and ground 2 Tbsp. sweet paprika 2 tsp. minced garlic 1/2 tsp. freshly
ground pepper 1/2 cup olive oil 1/2 cup chopped fresh cilantro 1. Preheat
oven to 450 degrees. Rub fish with 2 tsp. of salt inside and out, then
rinse. Cut diagonal slits in both sides of fish, so marinade can penetrate.
2. In a small bowl, combine the lemon juice, spices, garlic, pepper and the
remaining 1 tsp. salt. Whisk in olive oil. Rub this paste into fish, and if
baking, wrap in ...