Fish with cumin paste PDF Print E-mail

Fish with Cumin Paste

1 1/2 pounds scrod or red snapper fillets
2 tablespoons ground cumin
2 tablespoons olive oil or vegetable oil
1 tablespoon lemon juice
1/2 teaspoon crushed red pepper
1/2 teaspoon paprika
1/4 teaspoon salt
3 cloves garlic, cut into halves
3 tablespoons snipped fresh cilantro

If fish fillets are large, cut into serving pieces. Place fish in ungreased 13 x 9-inch dish. Place remaining ingredients except cilantro in blender container. Cover and blend on high speed, scraping sides of blender occasionally, until smooth, about 30 seconds. Spread mixture evenly over fish. Bake uncovered at 355 degrees F until fish flakes easily with fork ? 25 to 30 minutes.

Sprinkle with cilantro; serve with lemon wedges if desired.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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