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Moroccan Spiced Fish

Great with SIMPLY SEAFOOD ® WILD COD FILLET
Seafood alternatives: cod, halibut

Choose catfish fillets at least 3/4 inch thick (or other fish steaks or fillets 1 to 1 1/4 inches thick) so they'll be under the broiler long enough to cook the spices without over-cooking the fish. Catfish is the perfect choice because it is best when thoroughly cooked, so benefits more from longer cooking than other fish.

For truly Moroccan flare, serve with couscous made with chicken broth, raisins and cinnamon.

Ingredients:

• 1 Tbsp. minced or pressed garlic
• 2 tsp. olive oil
• 1 1/2 tsp. ground cumin
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 1/8 tsp. salt
• 1 1/2 pounds catfish fillet, about 1 inch thick
• Plain yogurt, lemon wedges and chopped fresh cilantro, basil or mint (for garnish)

Cooking Instructions:

Adjust the oven rack to 3 to 4 inches below the broiling element. In a small bowl combine the garlic, oil, cumin, cinnamon, allspice and salt. Preheat broiler.

Rinse fish and pat dry. With a sharp knife trim white or grayish fat from skin side and edges of each fillet. Rub top of fillets with spice mixture, then arrange on a broiler pan.

Broil fish, without turning it, until opaque in the center, 10 to 12 minutes. Serve with dollops of plain yogurt, wedges of lemon and chopped fresh cilantro, basil or mint, if you like.

Servings per recipe: 4

Per serving: Cal. 223/Total fat 10g/Sat. 2g/Chol. 98mg/Sdm. 224mg/Carbo. 1g/Prot. 31g/ Om-3 .7g