*  Exported from  MasterCook  *
 
                Moroccan Orecchiette with Grilled Fish Salad
 
 Recipe By     : Wms-Sonoma: Pasta Soups and Salads; Joanne Weir
 Serving Size  : 6    Preparation Time :1:00
 Categories    : Pasta                            Salad
                 Wms Sonoma                       Xport
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12      ounces        pasta -- dried orecchiette
    1      tablespoon    olive oil
                         --Sauce:--
    2      teaspoons     cumin
    1      teaspoon      paprika -- sweet
      1/2  teaspoon      ground turmeric
      1/4  teaspoon      cayenne pepper
    3                    garlic cloves -- minced
      1/2  small         yellow onion -- minced 
      1/3  cup           chopped fresh cilantro -- (coriander)
      1/4  cup           chopped fresh parsley
      1/3  cup           fresh lemon juice
    3      tablespoons   olive oil
                         Salt and freshly ground pepper
                         --:--
    1      pound         tuna steak -- or swordfish fillet
    1      tablespoon    olive oil
                         --:--
    1                    lemon -- cut into 6 wedges
 
 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.
 
 One-Sixth 35.1% CFF: Calories 436 (Kilojoules 1,832): Protein 25 g;
 Carbohydrates 49 g; Total Fat 17 g: Saturated Fat 3 g; Cbolesterol 29 mg;
 Sodium 227 mg; Dietary Fiber 2 g
 
 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: phannema@wizard.ucr.edu |
 http://wizard.ucr.edu/~phannema
 
 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).
 
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 
 Nutr. Assoc. : 0 0 0 0 1032 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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