Florida Seafood Recipe

(Photo Below)

Seafood-4276

Ingredients
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

Preparation 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. Yield 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