Spiced Snapper Tunisian

YIELD: 4 SERVINGS

½ tsp.	cumin seeds
½ tsp.	coriander seeds
½ tsp.	dried hot pepper flakes
½ tsp.	caraway seeds
4	6-oz. snapper fillets
3	cloves garlic, thinly sliced
1	medium onion, thinly sliced
2	medium tomatoes, chopped
½	cup raisins
¼	cup pine nuts
1 cup	fish stock or bottled clam juice
Parsley for garnish

Preheat oven to 400° F. In a skillet over medium heat, roast cumin seeds, coriander seeds, pepper flakes and caraway seeds for 2-3 minutes until fragrant. Remove from heat; grind spices in a spice grinder or use a mortar and pestle.
Rub spice mix on the snapper filets. Let stand 10 minutes.
In a small bowl, toss together the garlic, onion, tomatoes, raisins and pine nuts. Spoon ½ of this mixture into a greased flat ovenproof dish. Place filets on top the vegetables in one layer. Top filets with remaining ½ of the vegetable mixture. Pour fish stock/clam juice over fish.
Bake for 20-30 minutes until filets are cooked through. Serve with parsley garnish.

Recipe and photo from the Florida Department of Agriculture and Consumer Services.

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