Tunisian Snapper

Course : Fish
Serves: 4
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4 fillets red-snapper fillets -- (about 6 ounces each)
1/2 teaspoon salt
1/4 teaspoon cumin seeds -- crushed
1/4 teaspoon coriander seeds -- crushed
1/4 teaspoon fennel seeds -- crushed
1/4 teaspoon crushed red pepper
2 teaspoons canola oil
1 Medium lime wedges for garnish

Preparation / Directions:

With tweezers, remove any small bones from snapper fillets. On waxed paper, combine salt, cumin seeds, coriander seeds, fennel seeds, and crushed red pepper. Rub mixture on flesh side of fillets. In nonstick 12-inch skillet over medium-high heat, heat vegetable oil. Add fillets and cook 5 to 8 minutes, turning once, until fish flakes easily when tested with a fork. Serve with lime wedges if you like.


Nutritional Information:

21 Calories (kcal); 2g Total Fat; (97% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 267mg Sodium

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