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 spices in a spice grinder or use a mortar and pestle.
Rub spice mix on the snapper filets. Let stand 10 minutes.
In a small bowl, toss together the garlic, onion, tomatoes, raisins and pine nuts. Spoon ½ of this mixture into a greased flat ovenproof dish. Place filets on top the vegetables in one layer. Top filets with remaining ½ of the vegetable mixture. Pour fish stock/clam juice over fish.
Bake for 20-30 minutes until filets are cooked through. Serve with parsley garnish.
Recipe and photo from the Florida Department of Agriculture and Consumer Services.