Planning A Meal? Try these:
Salad: Tabouleh
Ave. Rating is


More Like This:
Boulettes de Poisson Ave. Rating is 4.2
Trout with Cilantro Ave. Rating is 4
Spicy Moroccan Chickpeas Ave. Rating is 4
Shakshouka (Eggs with Tomato) Ave. Rating is 3.8
Chickpea & Vegetable Stew With Couscous Ave. Rating is 2.875

More Recipes from eliec :
Beef Stew with Chickpeas Ave. Rating is 5
Fried Eggplant Ave. Rating is 5
Lentil Soup Ave. Rating is 5
Lahma (Beef) Sofrito Ave. Rating is 5
Momi's Tomato and Pepper Hot Sauce Ave. Rating is 5

 

See all of eliec 's recipes

 

 

Search Jewish Web




 

Sauteed Fish
Ave. Rating is  (0 ratings) Add Your Comments and Ratings

Posted by:  

This is a great recipe that kids and adults both enjoy. It is one of the staple recipes of our home. I like to use Tilapia for this recipe, but you can use any similar fish.

Serves: 6-8

Prep Time:
Cook Time:
Total Time:

Sephardic Parve Entree

Recipe Tools
Share Recipe
Email to a friend
Print Recipe
Print this recipe
Add to My Cookbook
Rate this recipe



Ingredients

12 fish filets
3 tbs olive oil
6 fresh garlic cloves
1 tsp cumin
1 tsp turmeric
1 tsp coriander
1 tsp black pepper
1/2 tsp salt
1 tsp paprika
2 eggs
3/4 cup whole grain flour

Directions

  1. Saute garlic in olive oil, then put aside
  2. Rinse and pat dry fish fillets
  3. Lightly beat the eggs in a shallow bowl
  4. Dip each fillet in egg, then lightly cover in flour
  5. Heat olive oil on medium heat
  6. Place half of cumin, turmeric, coriander in oil and saute slightly
  7. Saute fillet in olive oil until lightly brown on both sides
  8. Place in shallow baking dish, sprinkle on remaining spices
  9. Sprinkle sauteed garlic over fish, cover and bake 15 minutes at 350 (I like to make sure it's cooked through!)
  10. Uncover and broil for 5 minutes to crisp it up a bit and enjoy!

Reader Comments


Be the first to comment on this recipe!

 

 

Add A Comment:
Character count (1000 max):   256 1000 characters max.

Name:

Rate this Recipe:


security code
Enter security code exactly as it appears

 

 

 

 

 

 

 

 

 

© 2008-10 Recipe Trader