Spiced Snapper Tunisian

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Snapper Recipes by Cousin Mark

Preparation time:
Cooking time:

Difficulty: Easy - for beginners
Serves: 4


1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon dried hot pepper flakes
1/2 teaspoon caraway seeds
4 6-ounce Florida snapper fillets
3 cloves Florida garlic, thinly sliced
1 medium Florida onion, thinly sliced
2 medium Florida tomatoes, chopped
1/2 cup raisins
1/4 pine nuts
1 cup fish stock or bottled clam juice
Florida parsley for garnish


Preheat oven to 400 degrees F. In a skillet over medium heat, roast cumin and coriander seeds and pepper flakes for 2-3 minutes until fragrant. Remove from heat; grind spices in a spice grinder or with a mortar and pestle. Rub spice mix on the fillets. Let stand 10 minutes. In a small bowl, toss together the garlic, onion, tomatoes, raisins and pine nuts. Spoon 1/2 of this vegetable mixture into a greased flat ovenproof dish; place fillets on the vegetable layer. Top the fillets with remaining 1/2 of the vegetable mixture. Pour fish stock or clam juice over fillets. Bake for 20-30 minutes until fillets are cooked through. Garnish with parsley.


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