Middle Eastern Recipes > Seafood > Haraimi >
Haraimi
Libyan lemon tomato fish
1 garlic clove, minced
1/2 tsp. Kamoon Hoot spice blend
1/2 tsp. salt
Juice of 1 lemon
6 thick-cut fish filets (cod, flounder, mullet or sole)
3 TBS olive oil
1 onion, chopped
1/4 C tomato purée
1 C tomato juice
1 C water
1/4 C fresh coriander, chopped (for garnish)
Lemon wedges (for garnish)
In a large bowl, combine half the garlic, Kamoon Hoot, salt and lemon juice. Add fish; toss to coat. Cover and set aside to marinate for about ten minutes. Heat olive oil in a skillet; add onions and remaining garlic and cook until golden, about ten minutes. Add tomato purée and tomato juice; simmer for about eight minutes. Add the fish, marinade and water. Simmer mixture over low heat for about fifteen minutes, or until the fish is cooked through and flakes easily with a fork. Transfer fish to a serving plate; garnish with chopped coriander and lemon wedges. Serve with remaining sauce.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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