Poisson aux Epices (Fish with spices)
Published October 13, 1981
- Total Time
- 45 minutes
- Rating
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Ingredients
2 striped bass, about 1 ½ pounds each, cleaned weight
½ cup peanut oil
2 cups water
2 teaspoons powdered ginger
2 teaspoons ground turmeric
2 teaspoons ground cumin
1 teaspoon paprika
¼ teaspoon cayenne pepper
Salt to taste, if desired
4 tablespoons butter
6 tablespoons lemon juice
1 cup finely chopped parsley
6 thin, seeded lemon slices
6 round slices of cherry tomatoes
Nutritional analysis per serving (6 servings)
8 grams carbs; 202 milligrams cholesterol; 476 calories; 12 grams monosaturated fat; 8 grams polyunsaturated fat; 9 grams saturated fat; 31 grams fat; 2 grams fiber; 973 milligrams sodium; 41 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut off the heads of the fish and neatly trim the end of each tail.
- Step 2
Select a heat-proof oval baking dish large enough to accommodate both fish. Do not add the fish. Select six pieces of bamboo (cut-off chopsticks may be used). Arrange them crosswise, evenly spaced, over the bottom of the baking dish to support the fish and prevent them from laying directly on the bottom of the dish.
- Step 3
Add the oil, water, ginger, turmeric, cumin, paprika, cayenne and salt. Bring to the boil on top of the stove.
- Step 4
Arrange the fish in the dish. Baste the fish for about three minutes with the simmering sauce.
- Step 5
Cover closely with foil and continue cooking 20 minutes. Uncover and add the butter and lemon juice. Continue cooking 10 minutes and sprinkle the parsley on top of each fish. Arrange the lemon and tomato slices on the fish and baste with the sauce. Serve.
Private Notes
Comments
Took significantly longer to cook than the noted time. Finished it in 425 degree oven for about 15 minutes.