Fish with Cumin Paste Ingredients
1 1/2 pounds scrod or red snapper fillets
2 tablespoons ground cumin
2 tablespoons olive oil or vegetable oil
1 tablespoon lemon juice
1/2 teaspoon crushed red pepper
1/2 teaspoon paprika
1/4 teaspoon salt
3 cloves garlic, cut into halves
3 tablespoons snipped fresh cilantro Instructions
If fish fillets are large, cut into serving pieces. Place fish in
ungreased 13 x 9-inch dish.
Place remaining ingredients except cilantro
in blender container. Cover and blend on high speed, scraping sides
of blender occasionally, until smooth, about 30 seconds.
Spread mixture evenly over fish.
Bake uncovered at 355 degrees F until
fish flakes easily with fork — 25 to 30 minutes.
Sprinkle with cilantro; serve with lemon wedges if desired.
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