Friday, August 7, 2009

Sudani Fish

Sudani Fish

4 tbsp butter
2lbs fish fillets (firm fleshed such as cod, haddock, salmon, or bass)
1 cup shredded cabbage
5 medium tomatoes
1/2 tsp cumin
salt and pepper to taste
6tbsp lemon juice
1/2 c olive oil
1 c finely chopped fresh coriander leaves (cilantro)
pinch cayenne
2 hard boiled eggs, sliced
1/2 cup black olives
1/2 cup coarsley chopped fresh parsley

In a frying pan, melt the butter, then saute the fish fillet for about 10
minutes or until it turns light brown, turning over once. Remove and
flake with a fork.

Dice 3 of the tomatoes. MIx the fish, cabbage, cumin, salt, pepper,
2 tbsp of the lemon juice, and 4 tbsp of the olive oil, and place on a
serving plate.

Make a sauce by mixing the coriander leaves, cayenne, salt, pepper,
lemon juice, and olive oil. Pour evenly over the fish mixture.

Garnish with the eggs, the remaining 2 tomatoes (sliced), the olives,
and the parsley


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