Ingredients

The following ingredients have 5 Servings
  • 2 tsp ground coriander
  • 2 tsp sumac
  • 1 1/2 tsp ground cumin
  • 1 tsp dry dill weed
  • 1 tsp turmeric
  • 1 large yellow onion (or sweet onion), chopped
  • Extra virgin olive oil
  • 8 garlic cloves, chopped
  • 2 jalapeno peppers, chopped (or 1 green bell pepper if you prefer mild)
  • 5 medium ripe tomatoes, diced or chopped
  • 3 tbsp tomato paste
  • 1 lime, juice of
  • 1/2 cup water
  • salt and pepper
  • 2 lb cod fillet cut into large 4 to 6-ounce pieces
  • 1/2 cup chopped fresh parsley for garnish
  • 1 tbsp chopped fresh mint leaves for garnish

Instruction

  • Make the Lebanese rice first, according to this recipe (optional)
  • In a small bowl, combine the coriander, sumac, cumin, dill and turmeric to make the spice mix. Set aside until needed
  • In a large, deep skillet (with a cover) heat 2 tbsp olive oil. Saute the onions for 2 minutes then add the garlic and jalapeno. Cook on medium-high, stirring regularly, until fragrant and golden in color, about 2 more minutes.
  • Now add the tomatoes and only 1/2 of the spice mix (keeping the remainder of the spice mix for later use). Add the tomato paste, lime juice, water, salt and pepper. Stir to combine. Bring to a high simmer, then turn the heat down to medium-low. Cover and cook the tomato mixture for 10 more minutes; stir occasionally.
  • Meanwhile, season the fish fillets lightly with salt and pepper and coat on both sides with the remaining 1/2 of the spice mix.
  • Gently add the fish fillets to the tomato mixture, nestling the fish pieces nicely in it. Cook on medium-high briefly, then reduce the heat to medium. Cover and cook for another 10-15 minutes until the fish is cooked through (it should be flaky).
  • Remove from heat and top with the fresh parsley and mint leaves. Serve immediately in bowls with Lebanese rice or your favorite crusty bread.