Title: Yemenite Whitefish with Red Pepper and Spices
Categories: Jewish Passover Seafood
Yield: 6 Servings

8		To 12 cloves whole garlic,
		Peeled
2		Fresh red peppers sliced
		In chunks
1	ts	Cumin or to taste
1/2	ts	Turmeric or to taste
		Salt and freshly ground
		Pepper to taste
1/4	c	Vegetable oil
1	c	Water
3	lb	Whitefish, whiting, sea bass
		Or trout fillets
		Paprika to taste

Put the garlic, fresh red pepper, cumin, turmeric, salt, pepper, oil and water in a saucepan and simmer very slowly, covered for about 1 1/2 hours. Be careful not to let the sauce burn, adding water if necessary.

Pour some of the sauce in a baking pan and place the fish on top. Spoon the rest of the sauce around the fish. Cover and simmer on top of the stove for 15-20 minutes or until the fish flakes. Serve the next day reheated as an appetizer. By fatfree-request@fatfree.com on Jun 16, 1997

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