Morrocan Fish with Cumin

• 1&1/2 pound redfish fillets, 3/4" to 1" thick, cut diagonally into 2" pieces
• Marinade:
  • 6 cloves garlic, peeled
  • A heaping tsp of salt
  • 1-1/2 tsp paprika
  • 1-1/2 tsp ground cumin
  • 1/8 tsp cayenne pepper
  • 1/2 cup packed finely chopped cilantro
  • Juice of 1 lemon

1. Combine all marinade ingredients in food processor or blender until well-blended.

2. Cover pieces of fish with marinade and let stand for about 1 hour. Remove fish and pat dry.

3. Dust fish lightly with flour. Saute in hot oil in a skillet until golden brown on both sides and cooked through.

NOTE: Can use halibut, flounder, cod, red snapper, grouper, or rockfish.

From Ann Clark's Fabulous Fish. Refer to Notes on Cooking Fish if desired.