Whitefish, Yemenite w/Red Pepper and Spices
Recipe archives for the Jewish Food Mailing List
Ingredients
- 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
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