Poisson aux Epices (Fish with spices)
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
- 2striped bass, about 1½ pounds each, cleaned weight
- ½cup peanut oil
- 2cups water
- 2teaspoons powdered ginger
- 2teaspoons ground turmeric
- 2teaspoons ground cumin
- 1teaspoon paprika
- ¼teaspoon cayenne pepper
- Salt to taste, if desired
- 4tablespoons butter
- 6tablespoons lemon juice
- 1cup finely chopped parsley
- 6thin, seeded lemon slices
- 6round slices of cherry tomatoes
Preparation
- Step 1
Cut off the heads of the fish and neatly trim the end of each tail.
- Step 2
Select a heat-proof oval baking dish large enough to accommodate both fish. Do not add the fish. Select six pieces of bamboo (cut-off chopsticks may be used). Arrange them crosswise, evenly spaced, over the bottom of the baking dish to support the fish and prevent them from laying directly on the bottom of the dish.
- Step 3
Add the oil, water, ginger, turmeric, cumin, paprika, cayenne and salt. Bring to the boil on top of the stove.
- Step 4
Arrange the fish in the dish. Baste the fish for about three minutes with the simmering sauce.
- Step 5
Cover closely with foil and continue cooking 20 minutes. Uncover and add the butter and lemon juice. Continue cooking 10 minutes and sprinkle the parsley on top of each fish. Arrange the lemon and tomato slices on the fish and baste with the sauce. Serve.
Private Notes
Comments
Took significantly longer to cook than the noted time. Finished it in 425 degree oven for about 15 minutes.