Friday, January 25, 2013

Quick Fish!

Here's a dinner that you can put together in 20 minutes flat. Especially if you cheat with your rice and use a package of Uncle Ben's Ready Rice that you nuke for 90 seconds. I used the Brown Basamti Rice and served this with peas. The sauce is good with the rice--yum and quick!

Moroccan Fish With Tomatoes, Capers And Cinnamon

3⁄4 teaspoon ground cumin

2 tablespoon cup extra-virgin olive oil

1 (15-ounce) can stewed tomatoes, chopped

1 1⁄2 tablespoons drained capers

1⁄2 teaspoon cinnamon

2 pieces firm white fish (I used Tilapia)

Heat cumin in oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.
Stir in tomatoes, capers, cinnamon, and 1⁄4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, about 10 minutes.
Pat fish dry and sprinkle with 1⁄4 teaspoon each of salt and pepper, then add to skillet. Cover and simmer until fish is just cooked through, 7 to 10 minutes.

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