YIELD: 4 SERVINGS ½ tsp. cumin seeds ½ tsp. coriander seeds ½ tsp. dried hot pepper flakes ½ tsp. caraway seeds 4 6-oz. snapper fillets 3 cloves garlic, thinly sliced 1 medium onion, thinly sliced 2 medium tomatoes, chopped ½ cup raisins ¼ cup pine nuts 1 cup fish stock or bottled clam juice Parsley for garnish Preheat oven to 400° F. In a skillet over medium heat, roast cumin seeds, coriander seeds, pepper flakes and caraway seeds for 2-3 minutes until fragrant. Remove from heat; grind ...
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