Saturday, April 19, 2008

Yemenite Whitefish With Red Pepper And Spices

Yield: 6 Servings


8 to 12 cloves whole garlic, 1 peeled
2 fresh red peppers sliced, 1 in chunks
1 ts cumin or to taste
1/2 ts turmeric or to taste
1 salt and freshly ground
1 pepper to taste
1/4 c vegetable oil
1 c water
3 lb whitefish, whiting, sea bass
1 or trout fillets
1 paprika to taste


Put the garlic, fresh red pepper, cumin, turmeric, salt, pepper, oil and water in a saucepan and simmer very slowly, covered for about 1 1/2 hours. Be careful not to let the sauce burn, adding water if necessary.

Pour some of the sauce in a baking pan and place the fish on top.

Spoon the rest of the sauce around the fish. Cover and simmer on top of the stove for 15-20 minutes or until the fish flakes. Serve the next day reheated as an appetizer.

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