Roasted Cumin-Rubbed Snapper
This is a great dish in the summer months. The tropical salsa cools you down and keeps the heat out of the kitchen.
Be careful when mincing a hot pepper. The spicy juices absorb easily into your skin and can sting. Rub a bit of olive oil on your hands before handling to create a barrier.
Total Timeunder 30 minutes
OccasionCasual Dinner Party, Cooking for a date, Family Get-together
Recipe Coursemain course
Dietary Considerationmain course
Equipmentmortar and pestle
Taste and Texturefruity, herby, savory, spiced, sweet
- 1 tablespoon toasted whole cumin seed, ground or smashed with a mortar and pestle (can substitute pre-ground cumin)
- ½ tablespoon brown sugar
- 1 teaspoon ground turmeric
- Dash ground or smashed coriander
- Dash salt and pepper
- 2 tablespoons extra virgin olive oil
- 1 ¼ lb fresh snapper
- 1 ½ cups pineapple (can sub one mango or mix the two)
- 1 fresh pepper such as jalapeño or serrano, minced* (remove the seeds to cut back on the heat)
- 1 small shallot, minced
- ½ cup cilantro, roughly chopped
- 1 lime, juiced
- ½ tablespoon toasted ground cumin (or pre-ground cumin)
- ½ avocado, cut into small cubes
- Drizzle extra virgin olive oil
- Pinch salt
Pre heat oven to 450 degrees.
Mix dry spices and olive oil together and rub onto fish.
Place fish on foil-lined baking sheet
Roast for approximately eight minutes (depending on oven and thickness of fish).
Toss pineapple with pepper, shallot, cilantro, lime juice, cumin and avocado.
Drizzle with extra virgin olive oil to moisten and add salt to taste.
Serve over the fish or on the side.
2007 Domenica Catelli