Moroccan Red Snapper With Cumin Seeds
photo by Bayhill
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 3 tablespoons toasted cumin seeds
- 12 peeled crushed garlic cloves
- 1 bunch chopped fresh parsley
- 3 teaspoons salt
- 3 lemons, juice of
- 2 (3 lb) cleaned scaled red snapper
- 3 sliced peeled carrots
- 12 sliced new potatoes
- 4 sliced tomatoes
- 1 sliced sliced seeded stemmed green bell pepper
- 1 sliced lemon
- 5 whole mild green chilies (such as anaheims)
- 1⁄2 cup water
- 1⁄2 cup extra virgin olive oil
directions
- Grind together cumin seeds, garlic cloves, chopped parsley and salt with a mortar and pestle.
- Transfer to a small bowl and mix in the lemon juice.
- Place red snappers in a large, shallow baking pan and rub spice mixture all over fish.
- Cover with plastic wrap and marinate in refrigerator for at least 30 minutes. Preheat oven to 500°.
- Remove fish from refrigerator and scatter carrots, potatoes, tomatoes, green bell pepper, sliced lemon, green chiles (such as anaheims) over and around fish.
- Pour water and extra-virgin olive oil over fish and vegetables.
- Bake, basting often, until fish is cooked through, about 30 minutes.
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Reviews
-
Delicious! I am a HUGE cumin lover, so I figured I might like this recipe. Boy...was I right. My family really enjoyed it as well. My store didn't have the whole snapper so I used red snapper filets. The cumin, garlic and lemon really added a fantastic taste to this dish. I am glad that I chose to make this for the Zaar World Tour. Thanks!!
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RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>