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Middle Eastern Recipes >  Seafood >  Hut Benoua >

 

Hut Benoua

Moroccan fish with almond paste

• 4 large snapper filets

• Salt to taste

• 3 TBS olive oil

• 1/2 LB raw almonds, pureed

• 3 TBS butter

• 1 tsp. orange juice

• 1 tsp. cinnamon

• 1/2 C confectioners' sugar

• 1 medium onion, chopped

• 1 TBS saffron

• Black pepper to taste

Rub fish with salt and olive oil. Blend together almonds, butter, orange juice, cinnamon, sugar and enough water to make a smooth paste. Coat the fish with almond paste; place in baking dish. Sprinkle with onions, saffron and 1/4 cup water. Sprinkle with salt and black pepper to taste. Bake at 375-degrees F for about twenty minutes. Serve.

 

Related Links:

• Food Fare Culinary Collection: Arabic Cookery

• Global Seafood Cookbook

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