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Spiced Snapper Tunisian


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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