1.5 lb cod fillet
1tbs ground coriander
1 tbs sumac
1 tsp turmeric
1 tsp dill weed
1 1/2 tsp ground cumin
1 large sweet onion, chopped
3 garlic cloves
3 jalapeno peppers
5 medium ripe tomatoes,
3 tbsp tomato paste
1/2 cup chicken stock
Salt and pepper
1/2 cup chopped fresh parsley
1. In a small bowl, combine the coriander, sumac, cumin, dill and turmeric to
make the spice mix. Set aside until needed.
2. In a large, deep skillet (with a cover) heat 2 tbsp olive oil. Saute the onions for 2 minutes then add the garlic and jalapeno. Cook on medium-high, stirring regularly, until fragrant and golden in color, about 2 more minutes.
3. Now add the tomatoes and only 1/2 of the spice mix (keeping the remainder of the spice mix for later use). Add the tomato paste, lime juice, water, salt and pepper. Stir to combine. Bring to a high simmer, then turn the heat down to medium-low. Cover and cook the tomato mixture for 10 more minutes; stir occasionally.
4. Meanwhile, season the fish fillets lightly with salt and pepper and coat on both sides with the remaining 1/2 of the spice mix.
5. Gently add the fish fillets to the tomato mixture, nestling the fish pieces nicely in it. Cook on medium-high briefly, then reduce the heat to medium. Cover and cook for another 10-15 minutes until the fish is cooked through (it should be flaky).
6. Remove from heat and top with the fresh parsley and mint leaves. Serve immediately in bowls with Lebanese rice or your favorite crusty bread.
0.5 lb Flounder Fillet
¼ cup Sesame
1 tbsp Chili flakes
½ tbsp Dill weed
4 cloves Garlic
¼ cup Red chili
1/8 cup Fish sauce
1/8 cup Rice vinegar
1 tbsp Lime juice
1/8 cup Scallion
1/8 cup Coriander
Salt and pepper to taste
1. Clean and slice the Flounder Fillet into pieces. Seasoning salt and pepper on both sides. Set aside.
2. Beat an egg in a bowl, and mix well.
3. In another bowl, pour some sesame, chili flakes and dill weeds.
4. Dip the flounder slices with beaten egg. Then Coat with spice blend and transfer to a plate.
5. Warm up a skillet with medium-high heat, add olive oil, place the flounder pieces on and sauté well. Transfer to the serving plate with rice.
6. Crush garlic and red chili in a bowl, pour in fish sauce, rice vinegar and lime juice. Sprinkle on scallion and coriander. Whisk in olive oil. Mix well as sauce.
7. Baste the sauce on the serving dish and enjoy!