Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Path: utzoo!utgpu!water!watnot!watmath!clyde!rutgers!husc6!seismo!lll-lcc!pyramid!decwrl!recipes
From: recipes@decwrl.UUCP
Newsgroups: mod.recipes
Subject: Cleartext copy of "Moroccan fish "
Message-ID: <8838@decwrl.DEC.COM>
Date: Thu, 26-Mar-87 23:32:21 EST
Article-I.D.: decwrl.8838
Posted: Thu Mar 26 23:32:21 1987
Date-Received: Sat, 28-Mar-87 11:17:50 EST
Sender: recipes@decwrl.DEC.COM
Distribution: na,enet
Organization: AT&T Information Systems, Holmdel, New Jersey, USA
Lines: 43
Approved: reid@decwrl.UUCP

MOROCCAN-FISH(M)         USENET Cookbook         MOROCCAN-FISH(M)

MOROCCAN FISH

     MOROCCAN-FISH - Spicy Moroccan fish

     I got this recipe from a newspaper lying around a friend's
     house.  It is very spicy.  It will burn your mouth off.  Do
     not use on unsuspecting friends, unless you're trying to get
     rid of them.

INGREDIENTS (Makes 4 servings)
     5         garlic cloves, chopped
     2 Tbsp    cumin
     2 Tbsp    olive oil
     1 Tbsp    dried pepper flakes
     2 Tbsp    cilantro, chopped
               juice of 1/2 lemon
     1 lb      filets of red snapper

PROCEDURE
          (1)  Preheat oven to 350 deg. F.

          (2)  Mix garlic, cumin, olive oil, pepper flakes,
               cilantro, and lemon juice into a paste.

          (3)  Put the filets in a shallow baking dish and spread
               this paste over them.  Cover tightly with foil.

          (4)  Bake at 350 deg. F for 5 to 10 minutes (a little
               longer if the filets are thick).

NOTES
     You could substitute other types of fish.

RATING
     Difficulty: easy.  Time: 10 minutes preparation, 10 minutes
     cooking.  Precision: Approximate measurement OK.

CONTRIBUTOR
     Evelyn C. Leeper
     AT&T Information Systems, Holmdel New Jersey, USA
     ihnp4!mtgzy!ecl