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Grilled fish with beetroot taboula


Method

-Mix all ingredients well except for the fish.
-In a cooking tray coated with some oil, add the mixture of ingredients on the fish and leave in the fridge for 2 hours until the ingredients flavor totally penetrates the fish tissues.
-Grill the fish slices for 15 min. Any kind of fish can be used as long as its tissues are healthy and is free of bones (fillet)
-The fish is presented on beetroot taboula salad.

 

Ingredients

4 Tbsp Dry smoothly grounded coriander
4 Tbsp bruised cumin
4 Tbsp bruised caraway
4 Tbsp bruised cardamoms
2 Fish Slices ( 150 gm. For each slice) without bones and not skinned
2 Tbsp Cooking oil>

   
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