Red snapper with tomato-cumin sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | teaspoon | Cumin Seed |
| 2¼ | cup | Chopped Tomatoes |
| ¼ | teaspoon | Red Pepper Flakes |
| 2 | tablespoons | White Wine Vinegar |
| 2 | tablespoons | Chopped Fresh Parsley |
| 3 | Cloves Garlic, Crushed | |
| Salt | ||
| 4 | Red Snapper Fillets (2 lbs) | |
| 2 | tablespoons | Butter |
| 1 | tablespoon | Vegetable Oil |
| Salt | ||
| Pepper | ||
| All Purpose Flour | ||
Directions
SAUCE
FISH
Sauce:
Scatter cumin seed in a small dry skillet. Toast seed over high heat 1 to 3 minutes until they begin to turn brown and smoke slightly. Add remaining sauce ingredients except salt and parsley. Simmer 10 minutes.
Taste and season with salt. Stir in parsley. Remove from heat and set aside.
Fish:
Sprinkle fish with salt and pepper. Dust with flour. Heat butter and oil in another skillet over high heat. Fry fish, turning only once, until lightly browned on both sides.
Immediately coat both sides of fish with sauce. Serve surrounded with remaining sauce.
*Sea Bass can be substituted for Red Snapper.
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