| Yield | 4 |
|---|---|
| Prep Time | 10 minutes |
| Recipes | Fish |
| Yield | 4 |
|---|---|
| Prep Time | 10 minutes |
| Recipes | Fish |
Tunisian Snapper
4 red-snapper fillets (about 6 ounces each)
1/2 teaspoon salt
1/4 teaspoon cumin seeds, crushed
1/4 teaspoon coriander seeds, crushed
1/4 teaspoon fennel seeds, crushed
1/4 teaspoon crushed red pepper
2 teaspoons canola oil
lime wedges for garnish
With tweezers, remove any small bones from snapper fillets.
On waxed paper, combine salt, cumin seeds, coriander seeds, fennel seeds, and crushed red pepper. Rub mixture on flesh side of fillets.
In nonstick 12-inch skillet over medium-high heat, heat vegetable oil. Add fillets and cook 5 to 8 minutes, turning once, until fish flakes easily when tested with a fork. Serve with lime wedges if you like.