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Fish with Cumin Paste
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
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.