Ingredients
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1/4 cup flat leaf parsley, chopped
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2 tablespoons fresh cilantro, chopped
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1/8 cup extra virgin olive oil
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1 teaspoon ground ginger
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2 teaspoons fresh lemon juice
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4 (6 ounce) red snapper fillets
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4 large tomatoes, peeled, seeded, and chopped
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2 garlic cloves, minced
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1 teaspoon ground cumin
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1/2 teaspoon salt
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1/4 cup extra virgin olive oil
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2 large carrots, diagonally sliced
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1 large onion, thinly sliced
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1 tablespoon preserved lemon
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1/4 teaspoon fresh ground pepper
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12 kalamata olives or 12 brine-cured black olives, rinsed and pitted
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8 saffron threads, crushed
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2 teaspoons sweet Hungarian paprika
Instructions
- Combine first 7 ingredients in a large bowl. Place snapper fillets in a 13- x 9-inch baking dish; pour parsley mixture evenly over fillets. Cover and chill 2 hours, turning once.
- Combine tomato, garlic, and cumin in a large saucepan; place over medium heat. Bring to a boil; reduce heat, and simmer, uncovered, 8 minutes or until slightly thickened, stirring occasionally. Remove from heat, and add salt and pepper. (This mixture may be made 1 day ahead and chilled. Reheat before using.).
- Heat 1/4 cup olive oil in a Dutch oven over medium heat. Add carrot and onion; top with tomato mixture. Cover and cook over medium heat 12 minutes or until carrot is tender. Remove from heat. Place fillets and parsley marinade on top of tomato mixture. Spread preserved lemon evenly over fillets. Sprinkle with olives. Cover and cook over medium heat 10 minutes or until fish flakes with a fork. Garnish, if desired.
- Yield.
- Makes 4 servings.