Monday, September 5, 2011

"Bloody Mary" Fish

The other night, Rusty prepared a tilapia fish dinner using a variation of the "Spiced Baked Fish" recipe from Cooking with the Bible: mary

Here are the "before" and "after" photos:

Here's the original recipe from Cooking with the Bible (I wasn't taking notes to capture the variation he executed this time, but it was light and delicious, perfect for a warm summer evening!):

•½ tsp. cumin
•½ tsp. coriander
•½ tsp. caraway seeds
•½ tsp. dried dill
•½ tsp. tarragon
•½ tsp. cayenne pepper
•½ tsp. sumac
•½ tsp. salt
•3 cloves garlic, minced
•1 large onion, chopped very fine
•4 tomatoes, chopped into small pieces
•6 red or gray mullet fillets
•½ cup white wine vinegar
•1 cup Bloody Mary mix

Preheat oven to 400°F.

Mix all the spices in a small mortar and grind with a pestle until they are reduced to a powder. Combine the garlic, onion, and tomatoes in a bowl, and spoon half of the mixture across the bottom of a large, greased baking dish. Arrange the fillets close to one another on top of the mixture.

Measure out the vinegar, and stir the powdered spices into it. Pour over the fish and let stand for 10 minutes or so. Place the remaining tomato mixture on top of the fish, then cover as much as possible with Bloody Mary mix.

Bake for 20–25 minutes.

Yield: 6 servings