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    Thursday, June 11, 2015

    Barbounia Fish with Pepper Sauce recipe


    For the fish and marinades
    6 medium Barbounia fish
    3 Tbsp. corn oil
    2 cloves garlic, minced
    1/2 tsp. ground cumin
    1/2 tsp. ground turmeric
    1/2 tsp. whole cumin
    Salt and pepper

    For the pepper sauce:
    4 Tbsp. olive oil
    1 large onion, chopped into chunks
    2 green and red bell peppers, diced
    1 tomato, finely diced
    1/2 tsp. shrimp or chicken stock
    1/2 tsp. ground ginger
    1/2 tsp. ground cumin
    Oil for frying
    2 Tbsp. lemon juice
    Lemon rings for garnish


    To make the fish and marinade:
    -Rinse the fish well. Remove the entrails and skin. Soak in water and 1 Tbsp. of salt for 30 minutes. Rinse and pat dry.
    -With a sharp knife, slash the fish on both sides.
    -In a mixing bowl, combine the marinade ingredients and mix well.
    -Rub the fish with the marinade inside and out, cover, and refrigerate for 30 minutes.

    To make the Pepper Sauce:
    -In a skillet, heat the oil over medium-high heat. Add the onions and stir for 5 minutes or until golden brown.
    -Add the pepper and cook for 5 more minutes, stirring occasionally.
    -Add the tomatoes, stock, ginger, cumin, and season with salt and pepper. Mix well.
    -Stir occasionally until it starts boiling. Reduce heat and simmer for 15 minutes or until the mixture thickens.
    -In frying pan, heat the oil over medium-high heat. Fry the fish on both sides until golden brown and transfer to a plate lined with paper towels.
    -Add the lemon juice to the fish while hot to allow it to absorb the flavor.
    -Pour some of the sauce on a serving plate and add the fish to the remaining sauce, mixing to coat.
    -Place the fish slices.

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    Item Reviewed: Barbounia Fish with Pepper Sauce recipe Rating: 5 Reviewed By: Mrs. Chef
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