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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Spiced Snapper Tunisian

(Photo Below)
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon dried hot pepper flakes
1/2 teaspoon caraway seeds
4   6-ounce snapper fillets
3 cloves garlic, thinly sliced
1 medium onion, thinly sliced
2 medium tomatoes, chopped
1/2 cup raisins
1/4 cup pine nuts
1 cup fish stock or bottled clam juice
  parsley for garnish

Preheat oven to 400 degrees F. In a skillet over medium heat, roast cumin and coriander seeds and pepper flakes for 2-3 minutes until fragrant. Remove from heat; grind spices in a spice grinder or with a mortar and pestle. Rub spice mix on the fillets. Let stand 10 minutes. 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 minutes until fillets are cooked through. Garnish with parsley.

4 servings

Nutritional Value Per Serving
Calories 316, Calories From Fat 81, Total Fat 9g, Saturated Fat 1g, Trans Fatty Acid 0g, Cholesterol 63mg, Total Carbohydrates 20g, Protein 39g, Omega 3 Fatty Acid 0.07g

Look for "Fresh from Florida" ingredients at your grocery store.

Spiced Snapper Tunisian Download High-Resolution Image (JPG)

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