Spiced Snapper Tunisian

Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.

Recipe Ingredients:

1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon dried hot pepper flakes
1/2 teaspoon caraway seed
4 (6-ounce) Florida snapper fillets
3 cloves Florida garlic, thinly sliced
1 medium Florida onion, thinly sliced
2 medium Florida tomatoes, chopped
1/2 cup raisins
1/4 cup pine nuts
1 cup fish stock or bottled clam juice
Florida parsley for garnish

Cooking Directions:

1. Preheat oven to 400°F (205°C).
2. In a skillet over medium heat, roast cumin and coriander seeds, pepper flakes and caraway seed for 2 to 3 minutes until fragrant. Remove from heat; grind spices in a spice grinder or with a mortar and pestle.
3. Rub spice mix on the fillets. Let stand 10 minutes.
4. In a small bowl, toss together the garlic, onion, tomatoes, raisins and pine nuts. Spoon 1/2 of this vegetable mixture into a greased flat oven-proof dish; place fillets on the vegetable layer. Top the fillets with remaining 1/2 of the vegetable mixture. Pour fish stock or clam juice over fillets.
5. Bake for 20 to 30 minutes until fillets are cooked through. Garnish with parsley.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 316; Calories From Fat: 81; Total Fat: 9g; Saturated Fat: 1g; Cholesterol: 63mg; Total Carbs: 20g; Protein: 39g.

Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.