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Yemenite Whitefish w/Red Pepper and Spices (P, KLP, TNT)
Serves: 6
3 pound whitefish, whiting, sea bass or trout fillet
8 to 12 cloves whole garlic, peeled
2 fresh red peppers, sliced in chunks
1 teaspoon cumin, or to taste
1/2 teaspoon turmeric, or to taste
salt and freshly ground pepper to taste
1/4 cup vegetable oil
1 cup water
teaspoon paprika to taste
Put the garlic, fresh red pepper, cumin, turmeric, salt, pepper,
oil and water in a saucepan and simmer very slowly, covered for
about 1-1/2 hours. Be careful not to let the sauce burn, adding
water if necessary.
Pour some of the sauce in a baking pan and place the fish on top.
Spoon the rest of the sauce around the fish. Cover and simmer on
top of the stove for 15-20 minutes or until the fish flakes. Serve
the next day reheated as an appetizer.
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Whitefish Pepper