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.
CHERMOULA (Morocco) - a simple, robust sauce with as many variations as
there are cooks. Recipes by Joanne Weir in Williams-Sonoma Pasta Soups and
Salads (1996: Time-Life). 6/30/1997 Contact: email@example.com |
Lamb Variation: Use one-third the amount of olive oil and substitute lamb,
blade portion (grilled/broiled) -- serve warm or hot.
McServing 36.9% CFF: Calories 463: Total Fat 19 g Serve with a variety of
raw vegetables; lowfat plain yogurt mixed with a mango based hot sauce as a
dip (see Jump Up and Kiss Me, by Jennifer Trainer, for an example).
From: Wms-Sonoma: Pasta Soups and Salads; Joanne Weir
Posted By: Kitchen PATh
Post Date: Mon, 30 Jun 1997
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