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Salad Moroccan Orecchiette with Grilled Fish Salad
 
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Doctor
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PostPosted: Wed Feb 14, 2007 9:28 pm    Post subject: Moroccan Orecchiette with Grilled Fish Salad Reply with quote

Moroccan Orecchiette with Grilled Fish Salad

Recipe By: Wms-Sonoma: Pasta Soups and Salads; Joanne Weir

12 ounces pasta -- dried orecchiette
1 tablespoon olive oil
--Sauce:--
2 teaspoons cumin
1 teaspoon paprika -- sweet
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
3 garlic cloves -- minced
1/2 small yellow onion -- minced
1/3 cup chopped fresh cilantro -- (coriander)
1/4 cup chopped fresh parsley
1/3 cup fresh lemon juice
3 tablespoons olive oil
Salt and freshly ground pepper
--:--
1 pound tuna steak -- or swordfish fillet
1 tablespoon olive oil
--:--
1 lemon -- cut into 6 wedges

1. Prepare a fire in an outdoor charcoal grill or preheat a broiler (griller).

2. In a large pot over high heat, bring the water to a boil. Cook the pasta (12-15 minutes); drain and toss with 1 tablespoon oil. Cover and cool completely in the refrigerator, 1-24 hours.

3. To make the sauce, in the work bowl of a food processor with the metal blade or a blender, combine the cumin, paprika, turmeric, cayenne, garlic, onion, cilantro, parsley, lemon juice, 3 tablespoons of the olive oil and salt and pepper to taste and puree until smooth.

4. Coat the tuna or swordfish with the remaining 1 tablespoon olive oil. Grill the fish over a medium-hot fire or broil (grill), turning occasionally, until opaque throughout when pierced with a knife, 64 minutes. Set aside until the fish is cool enough to handle. Place on a cutting surface and cut into 1-inch (2.5-cm) cubes.

5. In a large bowl, combine the sauce, orecchiette and fish. Toss to mix well.

6. To serve, place in a serving bowl or divide among individual plates and garnish with the lemon wedges. Add tomato slices and lettuce leaves for more color. Serve at room temperature.

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Yemek Tarifleri
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Joined: 18 Jun 2006
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Location: Turkey




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