Food and Nutrition


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Fish Algiers

This healthy recipe comes from NDSU Extension Service.


  • 2 tablespoons ground cumin
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 2 cloves garlic, minced
  • ½ teaspoon red pepper sauce
  • salt and white pepper to taste
  • 4 8-ounce fish fillets, thawed and halved
  • 2 sliced tomatoes, slices quartered
  • chopped chives (optional)


    Combine cumin, oil, lemon juice, garlic, hot pepper sauce, salt and pepper. Adjust flavor with additional salt and pepper if necessary. Set mixture aside. Rinse fillets and pat dry on paper toweling. Place skin side down in baking pan that has been lightly sprayed with vegetable oil. Pour cumin mixture evenly over fillets and layer tomatoes on top of fish. Bake at 375 F for 20 to 30 minutes or until fish flakes easily. If desired, sprinkle each fillet with chopped fresh chives before serving. Nice accompaniments for this fish include couscous with lentils and steamed green beans.

    Makes eight servings.

    Per serving: 210 calories and 7 grams (g) fat.

    Filed under: fish, bake, main dishes, protein
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