Don’t they say that the best things happen by accident? Well this was a last-minute inspiration, thrown together with available ingredients, and turned-out fabulous! I could not wait to make it again and again.
The combination of fresh orange juice and kammouneh (that Southern Lebanese spice mix based on cumin) is dynamite.
INGREDIENTS: 4 servings
- 1 pound white fish fillets
- 3/4 cup olive oil
- 1/4 cup Kammouneh mix or a mixture of whole cumin seeds, powdered cumin, red chili pepper, black pepper and dried mint or marjoram, dried rose petals and salt to taste.
- 1 cup fresh orange juice
- 1 tablespoon flour
1. In a large skillet, over medium heat, pour the oil and heat 3 minutes; add the fillets and pan-fry 3 minutes on each side, sprinkling the spices as you go; when the fillets are cooked, pour the orange juice.
2. Remove the fish and add the flour. Stir for a couple of minutes, scraping the skillet; strain the sauce through a sieve and place the fillets back in the skillet, pour the sauce over them and serve immediately. *The rose petals can be replaced with a teaspoon of rose water added to the sauce Fish market in Sidon, Lebanon
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