Yield: 4 Servings
|24 ounces||Red-snapper fillets; (one per serving)|
|¼ teaspoon||Cumin seeds; crushed|
|¼ teaspoon||Coriander seeds; crushed|
|¼ teaspoon||Fennel seeds; crushed|
|¼ teaspoon||Crushed red pepper|
|2 teaspoons||Vegetable oil|
|\N \N||Lime wedges; for garnish|
1. With tweezers, remove any small bones from snapper fillets.
2. On waxed paper, combine salt, cumin seeds, coriander seeds, fennel seeds, and crushed red pepper. Rub mixture on flesh side of fillets.
3. 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.
Each serving: About 190 calories, 35 g protein, 0 g carbohydrate, 5 g total fat (1 g saturated), 62 mg cholesterol, 340 mg sodium.
Copyright © 1995 The Hearst Corporation; all rights reserved Notes: Serve this exotic but easy main course with Lime Couscous and Coleslaw made with Buttermilk-Chive Dressing. Work Time: 5 minutes; Total Time: 10 to 13 minutes.
Buster for McRecipe by Pat Hanneman (kitpath) feb98 Recipe by: Homearts Recipe Archive Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 26, 1998