Moroccan Orecchiette With Grilled Fish Salad Recipe - Cooking Index
Moroccan Orecchiette With Grilled Fish Salad Recipe - Cooking Index
| 12 oz | 340g | Pasta - dried orecchiette |
| 1 tablespoon | 15ml | Olive oil sauce: |
| 2 teaspoons | 10ml | Cumin |
| 1 teaspoon | 5ml | Paprika - sweet |
| 1/2 teaspoon | 2.5ml | Ground turmeric |
| 1/4 teaspoon | 1.3ml | Cayenne pepper |
| 3 | Garlic cloves - minced | |
| 1/2 | Yellow onion - minced (small) | |
| 1/3 cup | 5.3g / 0.2oz | Chopped fresh cilantro - (coriander) |
| 1/4 cup | 36g / 1.3oz | Chopped fresh parsley |
| 1/3 cup | 78ml | Fresh lemon juice |
| 3 tablespoons | 45ml | Olive oil |
| Salt and freshly ground pepper : | ||
| 1 lb | 454g / 16oz | Tuna steak - or swordfish fillet |
| 1 tablespoon | 15ml | Olive oil : |
| 1 | Lemon - cut into 6 wedges |
1. Prepare a fire in an outdoor charcoal grill or preheat a broiler (griller).
2. In a large pot over high heat, bring the water to a boil. Cook the pasta (12-15 minutes); drain and toss with 1 tablespoon oil. Cover and cool completely in the refrigerator, 1-24 hours.
3. To make the sauce, in the work bowl of a food processor with the metal blade or a blender, combine the cumin, paprika, turmeric, cayenne, garlic, onion, cilantro, parsley, lemon juice, 3 tablespoons of the olive oil and salt and pepper to taste and puree until smooth.
4. Coat the tuna or swordfish with the remaining 1 tablespoon olive oil. Grill the fish over a medium-hot fire or broil (grill), turning occasionally, until opaque throughout when pierced with a knife, 64 minutes. Set aside until the fish is cool enough to handle. Place on a cutting surface and cut into 1-inch (2.5-cm) cubes.
5. In a large bowl, combine the sauce, orecchiette and fish. Toss to mix well.
6. To serve, place in a serving bowl or divide among individual plates and garnish with the lemon wedges. Add tomato slices and lettuce leaves for more color. Serve at room temperature.
One-Sixth 35.1% CFF: Calories 436 (Kilojoules 1,832): Protein 25 g; Carbohydrates 49 g; Total Fat 17 g: Saturated Fat 3 g; Cbolesterol 29 mg; Sodium 227 mg; Dietary Fiber 2 g
CHERMOULA (Morocco) - a simple, robust sauce with as many variations as there are cooks. Recipes by Joanne Weir in Williams-Sonoma Pasta Soups and Salads (1996: Time-Life). 6/30/1997 Contact: [email protected] | http://wizard.ucr.edu/~phannema
Lamb Variation: Use one-third the amount of olive oil and substitute lamb, blade portion (grilled/broiled) -- serve warm or hot. McServing 36.9% CFF: Calories 463: Total Fat 19 g Serve with a variety of raw vegetables; lowfat plain yogurt mixed with a mango based hot sauce as a dip (see Jump Up and Kiss Me, by Jennifer Trainer, for an example).
Posted to MM-Recipes Digest V4 #653 by Kitchen PATh <[email protected]> on Jun 30, 1997
Source:
Wms-Sonoma: Pasta Soups and Salads; Joanne Weir
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