Friday, August 12, 2005

Grouper/Tilapia with Charmoula

Tilapia with Chermoulla

Source: Cooking Light

1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
3 garlic cloves, peeled
1/4 cup fresh lemon juice
1 tablespoon olive oil
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon paprika
1/8 teaspoon ground cinnamon
4 (6-ounce) grouper or other white fish fillets (1 inch thick)
Cooking spray
4 cups hot cooked couscous

Combine first 3 ingredients in a food processor; process until chopped. Add juice and next 6 ingredients (juice through cinnamon); process until smooth. Arrange fish in a single layer in a shallow dish; spread cilantro mixture evenly over both sides of fish. Cover and marinate in refrigerator 30 minutes. Remove fish from dish; discard marinade.

Preheat broiler.

Place fish on a broiler pan coated with cooking spray; broil 7 minutes or until fish flakes easily when tested with a fork. Serve with couscous.

Yield: 4 servings (serving size: 1 fillet and 1 cup couscous)

Nutritional Information: CALORIES 371 (10% from fat); FAT 4.3g (sat 0.7g,mono 1.7g,poly 0.9g); PROTEIN 40.3g; CHOLESTEROL 63mg; CALCIUM 62mg; SODIUM 171mg; FIBER 2.4g; IRON 3.3mg; CARBOHYDRATE 41.7g

Cooking Light, SEPTEMBER 1999

I talked about this recipe HERE.

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