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Spiced Snapper Tunisian
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 4
Prep Time: 10 Min.
Cook Time: 20 Min.
Marinate: 10 Min.
What you need:
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1/2 tsp. cumin seeds
1/2 tsp. coriander seeds
1/2 tsp. dried hot pepper flakes
1/2 tsp. caraway seed
4 - (6 oz.) Florida snapper fillets
3 cloves Florida garlic, thinly sliced
1 medium Florida onion, thinly sliced
2 medium Florida tomatoes, chopped
1/2 c. raisins
1/4 c. pine nuts
1 c. fish stock or bottled clam juice
Florida parsley for garnish
What to do:
1. Preheat oven to 400°F. In a skillet over medium heat, roast cumin and coriander seeds, pepper flakes and caraway seed for 2-3 min. until fragrant. Remove from heat; grind spices in a spice grinder or with a mortar and pestle.
2. Rub spice mix on the fillets. Let stand 10 min.
3. In a small bowl, toss together the garlic, onion, tomatoes, raisins and pine nuts. Spoon 1/2 of this vegetable mixture into a greased flat ovenproof dish; place fillets on the vegetable layer. Top the fillets with remaining 1/2 of the vegetable mixture. Pour fish stock or clam juice over fillets. Bake for 20-30 min. until fillets are cooked through. Garnish with parsley.

Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing
Nutritional information:
Calories: 316;   Calories From Fat: 81;   Total Fat: 9g;   Saturated Fat: 1g;   Cholesterol: 63mg;   Total Carbs: 20g;   Protein: 39g;  
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