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Arabic Spiced Fish
Ingredients:
- 2 (or 4-6 oz) pieces of fish fillet (white fish)
- 2 tablespoon of canola oil
- 1 tablespoon of all-purpose flour
- 1 tseaspoon of cumin
- 1/4 teaspoon each of allspic, curry powder, cinnamon
- Salt and pepper for seasoning
- Couscous or rice prepared for serving
Preparation:
- Start to heat the oven to 350°Fahrenheit. Combine the cumin, flour, allspice, curry, cinnamon, and some salt and pepper for seasoning in a shallow bowl. Pat fish dry and dredge it in the spice and flour mixture; gently shake off some excess.
- Use a medium-sized frying pan then add the oil then sauté over medium up to medium-high fire; when the oil is hot enough, add the fish. Sear fish and wait until it is golden brown on one side (usually takes about 3 to 5 mins), flip the fish then sear it and wait until it is browned on the other side (usually takes about 3 mins).
- Put the fish on the oven so that you may finish cooking (usually takes about 3 to 5 mins). You will know if the fish is cooked well when it is opaque in color flakes easily with a fork.
The fish has to be served on top of the rice along with the Tahini Salad.
Tahini Salad
Ingredients:
- 2 medium-sized diced tomatoes
- ¼ diced cucumbers (seedless) –sometimes they are also called hothouse or English cucumbers
- 1/2 white onion (small) must be finely diced
- 1/2 bunch parsley, minced
- 2 to 4 sprigs of minced mint
- 1/4 cup of tahini
- 1 teaspon of lemon juice
- Salt and pepper to taste
- 1 tablespoon of olive oil
To prepare a tahini sauce:
- Stir the tahini together with the lemon juice.
- Whisk one fourth cup of cold water gradually into themixture of tahini.
- Thicken the tahini like a peanut butter,yet keep whisking until the mixture will becomes smooth and lighter in color. Put some salt to taste.
- Add the cucumber, tomatoes ,parsley, mint, and onion to a medium-sized mixing bowl; stir the tahini sauce; add salt and pepper to taste. Put some olive oil on top.
- Serve with Arabic Spiced Fish.
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