Yield: 2 servings
|2 teaspoons||Ground coriander|
|2 teaspoons||Ground cumin|
|2 teaspoons||Cumin seeds|
|1 tablespoon||Lemon juice|
|1½ tablespoon||Olive oil|
|1 teaspoon||Pepper, fresh ground|
|28 ounces||Snapper, whole fish|
|4 xes||Shallots, chopped|
|⅓ cup||Italian parsley, chopped|
|1¼ cup||Boiling water|
|1 medium||Red pepper, chop fine|
|1 small||Spanish onion, chop fine|
|10 ounces||Can of corn kernels,drained|
Combine spices, juice, honey, oil, salt and pepper in bowl, mix well.
Cut 3 diagonal incisions (3-4cm long) on both sides of the fish.
Place a tb of spice paste in fish cavity, coat both sides with remaining spice paste. Place fish in a large oven cooking bag, sprinkle with shallots & parsley. Seal bag with a tie, pricke a few holes just below the tie. Place fish on baking tray, bake in moderate over (180C) about 20 mins or until just cooked through. serve with couscous.
Couscous: Combine water, salt, butter & couscous in heatproof bowl.
Cover, stand 10 mins or until wate is absorbed. Stir in remaining ingredients. Adapted from Austalian Women's Weekly May 95 ad by Joell Abbott May 95. Submitted By JOELL ABBOTT On 05-21-95