recipes@decwrl.UUCP (03/27/87)
Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE MOROCCAN-FISH M "16 Jan 87" 1987 .RZ "MOROCCAN FISH" "Spicy Moroccan fish" I got this recipe from a newspaper lying around a friend's house. It is very spicy. It will burn your mouth off. Do not use on unsuspecting friends, unless you're trying to get rid of them. .IH "Makes 4 servings" .IG "5" "garlic cloves," chopped .IG "2 Tbsp" "cumin" "30 ml" .IG "2 Tbsp" "olive oil" "30 ml" .IG "1 Tbsp" "dried pepper flakes" "15 ml" .IG "2 Tbsp" "cilantro, chopped" "30 ml" .IG "" "juice of \(12 lemon" .IG "1 lb" "filets of red snapper" "\(12 kg" .PH .SK 1 Preheat oven to .TE 350 175 . .SK 2 Mix garlic, cumin, olive oil, pepper flakes, cilantro, and lemon juice into a paste. .SK 3 Put the filets in a shallow baking dish and spread this paste over them. Cover tightly with foil. .SK 4 Bake at .TE 350 175 for 5 to 10 minutes (a little longer if the filets are thick). .NX You could substitute other types of fish. .SH RATING .I Difficulty: easy. .I Time: 10 minutes preparation, 10 minutes cooking. .I Precision: Approximate measurement OK. .WR Evelyn C. Leeper AT&T Information Systems, Holmdel New Jersey, USA ihnp4!mtgzy!ecl