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|
|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.