Fish Kousbariya - Lebanese Fish Baked in Cilantro-Tomato Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs. fish fillets, Gulf Coast red snapper is nice
flour for dusting fish
1/4 cup extra virgin olive oil
1 medium onion, halved and sliced
1 clove garlic, chopped
3 tomatoes, very ripe, chopped
1 tbsp. ground cumin
1 cup cilantro, minced
salt, to taste
fresh ground pepper, to taste
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Directions: |
Directions:Cut the fish into serving size pieces about one inch thick. Lightly dust the fish pieces with flour. Heat 2 tbsp. of the olive oil in a heavy saute pan over medium to high heat and, when it is almost smoking, add the pieces of fish. Saute the fish, a few pieces at a time, for 2 or 3 minutes to a side. (The fish will continue cooking later.) Remove each piece as it is cooked and set aside.
When all the fish is done, discard the frying fat and wipe and wipe the pan out with paper towels. Add the remaining 2 tbsp. of oil to the pan and over medium-low heat gently saute the onion and garlic until soft but not brown -- about 10 or 15 minutes. Add the tomatoes and cook, stirring occasionally, until the tomatoes have given off their juices and started to thicken -- about 10 minutes more. Stir in the cumin and cilantro. Taste for seasoning and add salt and pepper if needed.
Preheat the oven to 350º F. Arrange the fish pieces in a shallow baking or gratin dish and cover them with the sauce. Bake for about 20 minutes or until the fish is thoroughly cooked and the sauce is bubbling. |
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Number Of
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Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:50 minutes |
Personal
Notes: |
Personal
Notes: This recipe is from the Mediterranean Diet Cookbook, Nancy Harmon Jenkins, editor.
Serve with the Spanish Rice from this cookbook.
If you cannot get Gulf Coast red snapper, use another white fish such as cod, scrod or haddock.
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