North African Spiced Fish

I decided to go shopping between appointments today which threw off my routine. I had about 15 minutes before the next appointment and I was getting a hungry so I went to Carl’s Jr and got a bun-less burger (actually a menu item). Well, that means I won’t be hungry for dinner (that was dinner). So, I didn’t cook when I got home. Keeping with new-found tradition, here is something I made recently.

June 13, 2010

This is pretty easy and very tasty. An easy dinner to make quickly.

North African Spiced Fish
Mediterranean Diet, pg 362

Half a large bunch of fresh cilantro
Half a large bunch of flat-leaf parsley
8 garlic cloves, crushed
1 tsp sea salt, or more to taste
1 T freshly ground cumin
1 T ground or crushed dried red chile pepper, or more to taste
1 T ground mild red paprika, or more to taste
½ cup extra virgin olive oil
¼ cup freshly squeezed lemon juice
6 to 8 small salmon steaks

Chop together the cilantro and parsley to make one cup of finely minced herbs.

Crush the garlic with the salt to make a paste (use a mortar or back of a spoon). Combine the garlic, salt, minced herbs, cumin, chile, paprika, olive oil and lemon juice in a small saucepan or skillet. Set over medium heat and warm until hot but not boiling. Taste the mixture and adjust to taste.

Place the fish in a baking dish large enough to hold them in one layer. Pour the warm marmalade over the fish and cover with plastic wrap. Set aside for an hour or so, refrigerating if necessary.

When you’re ready to cook, set the over at 450 degrees.

Uncover the fish and transfer the dish, with the marinade to the oven.* Every five minutes or so, baste the fish with the marinade. Bake for about 20 minutes or until done.

*Do not put a cold glass or ceramic dish in a hot oven. Bring it to room temperature first or put it in a cold oven, before preheating the oven.


How I did it: I followed this recipe exactly. It was very good. I’ll make it again.