Recipe for cooking fish with cumin paste
Recipes from the Middle East and North Africa :: Middle Eastern Main Dish Seafood
1 1/2 lb. (one and a half lbs. ) scrod or red snapper fillets
2 Tbsp. ground cumin
2 Tbsp. olive or canola (or other vegetable) oil
1 Tbsp. lemon juice
1/2 tsp. crushed red pepper
1/2 tsp. paprika
1/4 tsp. salt
3 cloves garlic, cut into halves
3 Tbsp. snipped fresh cilantro
If fish fillets are large, cut into serving pieces. Place fish in ungreased 13 x 9-in. baking dish.
Place remaining ingredients except cilantro in blender container. Cover and blend on high speed, scraping sides of blender occasionally, until smooth, about 30 seconds.
Spread mixture in an even way over fish. Bake uncovered or without a lid at 350 degrees fahrenheit until fish flakes easily with fork, 25 to 1/2 an hour.
Sprinkle and distribute with cilantro; serve with lemon wedges if desired.
