[CnD] Spicy Grilled Seabass

Food Dude cookinginthedark at att.net
Sun Jul 23 18:01:41 EDT 2017

Spicy Grilled Seabass

Author's note: This is a Lebanese recipe, which I have altered by 
bringing in more spices (inspired by an Iraqi recipe) and reducing the 
oil. If you can't find sea bass,
use snapper or bream.

Serves: 6 to 8


list of 17 items
• 1 whole 2-to 3-pound sea bass, cleaned
• Salt and freshly ground pepper
• 1 small onion, chopped
• 4 garlic cloves, peeled
• 1/4 teaspoon salt
• 1 tablespoon paprika
• 1/4 teaspoon fenugreek seed, crushed
• 1/4 teaspoon cayenne pepper
• 1-1/2 teaspoons cumin seed, crushed
• 1-inch piece fresh gingerroot, peeled and sliced
• 1 small bunch parsley, leaves only
• 1 small bunch cilantro, leaves only
• 1 tablespoon olive oil
• Juice of 1/2 lemon
• 1 teaspoon tahini
• 1/2 cup plain low-fat yogurt
• Lemon wedges for serving
list end


list of 4 items
1. Salt and pepper the fish and score a few times on both sides.
2. Place the remaining ingredients except the lemon wedges in a blender 
and blend to a paste.
3. Prepare a grill or broiler. Brush the fish with a thick layer of the 
paste on one side and grill on that side for 10 to 15 minutes (the 
cooking time
in all will be 5 minutes for each 1/2 inch of thickness of the fish, 
measuring at the thickest point, and grilling for an equal amount of 
time on both
sides). Turn the fish over and brush the other side with the paste. 
Grill until the fish is crisp and flakes easily with a fork.
4. Transfer to a platter and serve with remaining sauce and lemon
list end
Nutritional Information Per Serving
Calories: 98 ; Protein: 12 g ; Fat: 4 g ; Sodium: 127 mg;
Cholesterol: 24 mg ; Carbohydrates: 4 g

Source: Mediterranean Light

Keep On Cooking
Dale Campbell
Cooking In The Dark

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