Mediterranean Dinner: Hut B'nuoa -- Fish with Almond Paste

Hut B'nuoa -- Fish with Almond Paste

The basic Moroccan recipe for this came from "Mediterranean -- The Beautiful Cookbook." I used a whole red snapper and tasting sized portions were served.

For marinade/paste

1 onion finely chopped
4 cloves garlic minced
2 tsps ground cumin
1 tsp paprika
pinch of saffron steeped in two tabls water
chopped fresh Italian flat leaf parsley*
chopped cilantro*
3-4 tabls olive oil (enough to make paste)with juice from fresh lemon

* Use to taste -- in my book a little goes a long way.

You can fillet the fish to start or grill whole.

Blend all ingredients and spread over fish to marinate -- 5-6 hours or over-night. Leave spice paste on fish and place on grill with coals on the side, spoon more mixture over once while it cooks, when just done (flakes with fork), bone, and serve garnished with parsley or cilantro.

** an alternate version of the marinade calls for cayenne which will add a kick to this recipe.

Enjoy.