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Ingredientes
- 1 Tbsp. chopped or possibly pressed garlic
- 2 tsp extra virgin olive oil
- 1Â 1/2 tsp grnd cumin
- 1/2 tsp grnd cinnamon
- 1/4 tsp grnd allspice
- 1/8 tsp salt
- 1Â 1/2 lb catfish fillet about 1" thick
- Â Â Plain yogurt
- Â Â Lemon wedges
- Â Â Minced cilantro/ basil or possibly mint
Direcciones
- Seafood Alternatives: cod, orange roughy
- Adjust the oven rack to 3 to 4 inches below the broiling element. In a small bowl combine the garlic, oil, cumin, cinnamon, allspice and salt. Preheat the broiler.
- Rinse the fish and pat dry. With a sharp knife, trim white or possibly grayish fat from skin side and edges of each fillet. Rub the top of fillets with the spice mix, then arrange on a broiler pan.
- Broil the fish, without turning it, till opaque in the center, 10 to 12 min. Serve with dollops of plain yogurt, wedges of lemon and minced fresh cilantro, basil or possibly mint, if desired.
- This recipe yields 4 servings.
- Comments: Choose catfish fillets at least 3/4-inch thick (or possibly other fish steaks or possibly fillets 1 to 1 1/4 inches thick) so they'll be under the broiler long sufficient to cook the spices without over-cooking the fish. Catfish is the perfect choice because it is best when thoroughy cooked, so benefits more from longer cooking than other fish.
- For truly Moroccan flare, serve with couscous made with chicken broth, raisins and cinnamon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 4 servings | |
| Calories 260 | |
| Calories from Fat 140 | 54% |
| Total Fat 15.61g | 20% |
| Saturated Fat 3.49g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 168mg | 7% |
| Potassium 550mg | 16% |
| Total Carbs 1.76g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.55g | 0% |
| Protein 26.95g | 43% |
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