Jesus Ojeda Steamed Red Snapper
Steam Red Snapper wrapped in banana leafs
Ingredients
| 2 | Spray olive oil spray (pam) |
| 1 | Large white onion, halved and sliced |
| 6 | Garlic cloves, minced |
| 2 | Teaspoons cumin seeds, ground |
| 1 | Salt, preferably kosher salt, and freshly ground pepper to taste |
| 1/2 | Cup Sun dried tomatoes, small diced |
| 1/4 | Teaspoon cayenne, to taste |
| 1 | Jalapeno dices and de vine |
| 3 | Quarts fish stock, chicken stock, or water |
| 3/4 | Pound carrots, cut in thick slices (fat ends first cut in half lengthwise) |
| 1/2 | Zucchini, peeled and cut in small dice |
| 15 | Oz. baby portabella mushroom, thinly sliced |
| 1 | Cup cilantro chopped |
| 2 2/3 | Cups couscous, preferably whole wheat couscous |
| 2 | Pounds snapper fillets, cut into 4oz pieces (or tilapia, grouper, Cod or halibut) |
Directions
- 1. Heat the olive oil spray medium heat in a large, heavy casserole or Dutch oven and add the onion and leeks. Cook, stirring, until tender, about 5 minutes, and stir in half of the garlic, ground cumin seeds, and 1/2teaspoon salt. Cook together, stirring, until fragrant, about a minute, and add the tomatoes. Cook, stirring often, until the tomatoes have cooked down and the mixture smells very fragrant, about 10 minutes. Stir in, the cayenne, the broth or water, carrots, zucchini, and salt to taste, and bring to a simmer. Cover and simmer 30 minutes. Taste and adjust seasonings. Strain off 1 cup of the stock.
- Season the fish with salt and pepper and wrap in banana leaf and steam for 10 to 15 minutes
- Heat sauté pan, with the rest of olive oil add dice zucchini, mushroom and the couscous along with the cilantro to simmer in with the 1 cup of stock until all liquid is dissolved then add the cilantro.
- Transfer the couscous to a wide serving bowl, such as a pasta bowl, or directly to wide soup plates. Top the couscous with fish, vegetables, and serve
Serves 9
