Moroccan Fish Cigars

Name: Moroccan Fish Cigars
Ingredients: 1 lb. firm, skinless, mild white fish such as red snapper, grouper, or striped bass chopped into small cubes; 2 garlic cloves, minced; 1 medium red onion, finely diced; 1 tomato, finely diced; ½ small jalapeño, seeded and minced; 1 cup chopped cilantro; 2 tablespoons olive oil; ¼ teaspoon fresh ground pepper; 1 ½ teaspoon salt; 1 package Brik dough (Rinat recommends the brand Les Fines Pate du Soleil); 3 tablespoons all purpose flour; Canola or vegetable oil for frying

www.jewishfoodsociety.org

Photographer: Dave Katz. Food and Prop Stylist: Mira Evnine.

View full recipe on www.jewishfoodsociety.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.

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Ingredients

1 lb. firm, skinless, mild white fish such as red snapper, grouper, or striped bass chopped into small cubes
2 garlic cloves, minced
1 medium red onion, finely diced
1 tomato, finely diced
½ small jalapeño, seeded and minced
1 cup chopped cilantro
2 tablespoons olive oil
¼ teaspoon fresh ground pepper
1 ½ teaspoon salt
1 package Brik dough (Rinat recommends the brand Les Fines Pate du Soleil)
3 tablespoons all purpose flour
Canola or vegetable oil for frying