Moroccan orecchiette with grilled fish salad

Yield: 6 Servings

Measure Ingredient
12 ounces Pasta, dried orecchiette
1 tablespoon Olive oil
2 teaspoons Cumin
1 teaspoon Paprika, sweet
½ teaspoon Ground turmeric
¼ teaspoon Cayenne pepper
3 \N Garlic cloves, minced
½ small Yellow onion, minced
⅓ cup Chopped fresh cilantro, (coriander)
¼ cup Chopped fresh parsley
⅓ cup Fresh lemon juice
3 tablespoons Olive oil
\N \N Salt and freshly ground pepper
1 pounds Tuna steak, or swordfish fillet
1 tablespoon Olive oil
1 \N Lemon, cut into 6 wedges

SAUCE

TUNA

GARNISH

1. Prepare a fire in an outdoor charcoal grill or preheat a broiler (griller).

2. In a large pot over high heat, bring the water to a boil. Cook the pasta (12-15 minutes); drain and toss with 1 tablespoon oil. Cover and cool completely in the refrigerator, 1-24 hours.

3. To make the sauce, in the work bowl of a food processor with the metal blade or a blender, combine the cumin, paprika, turmeric, cayenne, garlic, onion, cilantro, parsley, lemon juice, 3 tablespoons of the olive oil and salt and pepper to taste and puree until smooth.

4. Coat the tuna or swordfish with the remaining 1 tablespoon olive oil.

Grill the fish over a medium-hot fire or broil (grill), turning occasionally, until opaque throughout when pierced with a knife, 64 minutes. Set aside until the fish is cool enough to handle. Place on a cutting surface and cut into 1-inch (2½-cm) cubes.

5. In a large bowl, combine the sauce, orecchiette and fish. Toss to mix well.

6. To serve, place in a serving bowl or divide among individual plates and garnish with the lemon wedges. Add tomato slices and lettuce leaves for more color. Serve at room temperature.

One-Sixth 35⅒% CFF: Calories 436 (Kilojoules 1,832): Protein 25 g; Carbohydrates 49 g; Total Fat 17 g: Saturated Fat 3 g; Cbolesterol 29 mg; Sodium 227 mg; Dietary Fiber 2 g CHERMOULA (Morocco) - a simple, robust sauce with as many variations as there are cooks. Recipes by Joanne Weir in Williams-Sonoma Pasta Soups and Salads (1996: Time-Life). 6/30/1997 Contact: phannema@... |

Lamb Variation: Use one-third the amount of olive oil and substitute lamb, blade portion (grilled/broiled) -- serve warm or hot. McServing 36.9% CFF: Calories 463: Total Fat 19 g Serve with a variety of raw vegetables; lowfat plain yogurt mixed with a mango based hot sauce as a dip (see Jump Up and Kiss Me, by Jennifer Trainer, for an example).

Recipe by: Wms-Sonoma: Pasta Soups and Salads; Joanne Weir Posted to MC-Recipe Digest V1 #653 by Kitchen PATh <phannema@...> on Jun 30, 1997

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