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  1. Exported from MasterCook

  2. Moroccan Orecchiette with Grilled Fish Salad

  3. Recipe By : Wms-Sonoma: Pasta Soups and Salads; Joanne Weir

  4. 6 Preparation Time :

  5. Categories : Pasta Salad

  6. Wms Sonoma Xport

  7. Amount Measure Ingredient -- Preparation Method -- -- --

  8. 12 ounces pasta -- dried orecchiette

  9. 1 tablespoon olive oil

  10. --Sauce:--

  11. 2 teaspoons cumin

  12. 1 teaspoon paprika -- sweet

  13. 1/2 teaspoon ground turmeric

  14. 1/4 teaspoon cayenne pepper

  15. 3 garlic cloves -- minced

  16. 1/2 small yellow onion -- minced

  17. 1/3 cup chopped fresh cilantro -- (coriander)

  18. 1/4 cup chopped fresh parsley

  19. 1/3 cup fresh lemon juice

  20. 3 tablespoons olive oil

  21. Salt and freshly ground pepper --:--

  22. 1 pound tuna steak -- or swordfish fillet

  23. 1 tablespoon olive oil --:--

  24. 1 lemon -- cut into 6 wedges

  25. 1. Prepare a fire in an outdoor charcoal grill or preheat a broiler (griller).

  26. 2. In a large pot over high heat, bring the water to a boil. Cook the pasta

  27. (12-15 minutes); drain and toss with 1 tablespoon oil. Cover and cool

  28. completely in the refrigerator, 1-24 hours.

  29. 3. To make the sauce, in the work bowl of a food processor with the metal

  30. blade or a blender, combine the cumin, paprika, turmeric, cayenne, garlic,

  31. onion, cilantro, parsley, lemon juice, 3 tablespoons of the olive oil and salt and pepper to taste and puree until smooth.

  32. 4. Coat the tuna or swordfish with the remaining 1 tablespoon olive oil.

  33. Grill the fish over a medium-hot fire or broil (grill), turning

  34. occasionally, until opaque throughout when pierced with a knife, 64

  35. minutes. Set aside until the fish is cool enough to handle. Place on a

  36. cutting surface and cut into 1-inch (2 1/2-cm) cubes.

  37. 5. In a large bowl, combine the sauce, orecchiette and fish. Toss to mix well.

  38. 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.

  39. 35.1% CFF: Calories

  40. 436 (Kilojoules 1,832): Protein

  41. 25 g;

  42. 49 g; Total Fat

  43. 17 g: Saturated Fat

  44. 3 g; Cbolesterol

  45. 29 mg;

  46. 227 mg; Dietary Fiber

  47. CHERMOULA (Morocco) - a simple, robust sauce with as many variations as

  48. there are cooks. Recipes by Joanne Weir in Williams-Sonoma Pasta Soups and 1996: Time-Life

  49. 6/30/1997 Contact: phannema

  50. http://wizard.ucr.edu/

  51. phannema Lamb Variation: Use one-third the amount of olive oil and substitute lamb,

  52. blade portion (grilled/broiled) -- serve warm or hot.

  53. 36.9% CFF: Calories

  54. 463: Total Fat

  55. 19 g Serve with a variety of

  56. raw vegetables; lowfat plain yogurt mixed with a mango based hot sauce as a

  57. dip (see Jump Up and Kiss Me, by Jennifer Trainer, for an example).

  58. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 1032 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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