Return to Previous Page

Hraime


Ave. Rating is 4 (1 ratings)
Posted by:jrt

Edit to add or update your photo! A spicy fish, often served as an appetizer before a holiday or Shabbat meal in North Africa, particularly Libya. Quantities are approximate. For more information visit The Last Jews of Libya.

Serves: 4-6
Prep Time: 15 minutes
Cook Time:
25 minutes
Sephardic Parve Appetizer


  • Recipe
  • Comments

Ingredients

1 pound red snapper, sea bass, halibut, or similar fish, filets
3 tbs. oil
1-1/2 cups water
juice of 1 lemon
2 tablespoons tomato paste
1/4 teaspoon salt
5 garlic cloves, chopped fine
1 teaspoon ground cumin seed
2 to 3 tsp. hot red chili, seeded and chopped (optional)
lemon wedges

Directions

  1. Heat the oil at low temperature.
  2. Mix together 1/2 cup water, lemon juice, tomato paste, salt, the garlic, cumin seed and the optional chili and add to the oil. Simmer over low heat for 10 minutes.
  3. Add the fish and the remaining water. Cover the pan and cook over low heat for 15 minutes.
  4. Serve warm with lemon wedges.
Eugeniusz says...
Rating is 4

I precisely nedeed to thank you so much but once again. I do not know the points I woulde2€™ve taken care of without these secrets contributed by you regarding this issue. It seemed to be a extremely frightful crisis for me, but encountering a new well-written tactic you processed it forced me to jump with contentment. Now i'm happier for the function and hope you might be aware of an remarkable job you happen to be getting into educating people by means of your internet blog. Probably you havene2€™t come across any of us.
Dec 2, 2015 (report abuse)