Tunisian Spiced Fish
1/2 t cumin seeds
1/2 t coriander seeds
1/2 top dried hot pepper flakes
1/2 t caraway seeds
1 1/2 lbs. cod fillets
3 cloves garlic, thinly sliced
1 medium onion, thinly sliced
2 tomatoes, thinly sliced
parsley for garnish
1 cup fish stock or bottled clam juice
Heat a skillet over medium heat. Add seeds and flakes. Roast for 2-3 minutes until fragrant. Grind spices. Spread spices on fish. Let stand 10 minutes.
Spray a ovenproof dish large enough to fit all the fish in one layer. Add 1/2 garlic, onions and tomato. Add fish. Add remaining garlic, and onions. Pour over fish stock/clam juice over fish. Bake in a preheated 400 degree for 20-30 minutes, depending on the thickness of the fillets.
Cajun-Style Broiled Swordfish
1 t paprika
4 swordfish steaks, 3/4" to 1" thick
1/2 t dried thyme
1/4 t garlic powder
1/4 t black pepper
1/4 t oregano
1/8 t ground red pepper
1/4 c lemon juice
Thaw fish, if frozen. Rinse and pat dry with paper towels. For seasoning mixture, in shallow dish, stir together spices. Place lemon juice in bowl. Dip steaks in juice, then coat lightly with seasoning mixture. Preheat broiler. Spray unheated rack of pan with non-stick spray. Arrange seasoned fish on rack. Broil 4 inches from heat until fish flakes easily with fork (4 to 6 minutes per 1/2" thickness). Turn once during broiling time.
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