Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Seafood Recipe
Spiced Snapper Tunisian(Photo Below)
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Seafood-4276
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Ingredients |
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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 |
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parsley for garnish |
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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
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Look for "Fresh from Florida" ingredients at your grocery store.
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