Moroccan Fish With Cumin
6 Cloves garlic, peeled
1 Heaping tsp salt
1 1/2 ts Paprika
1 1/2 ts Cumin
1/2 ts Cayenne pepper
1/2 c Packed finely chopped cilantro
1 Lemon -- juiced
1 1/2 lb Red snapper fillets
Use cod, orange roughy or other firm white fish
Pound the garlic with the salt and spices in a mortar. Add the cilantro and
lemon juice and stir until the mixture is well-blended.
Cover the pieces of fish with the marinade and let stand for about an hour. Bake
fish, uncovered, in a 400-degree oven for about 10 minutes per 1-inch of
thickness, or until fish flakes.