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Book Description
In Easy Exotic: Low-Fat Recipes from Around the World, Pakma Lakshmi offers luscious recipes culled from her many travels, in easy-to prepare, low-fat versions. These simple yet elegant dishes are perfect for the busy, health-conscious cook.
... (more)
Easy Exotic: A Model's Low Fat Recipes From Aroundthe World
Authors: Padma Lakshmi
Date: May 1999
ISBN: 0786864591
Publisher: Miramax Books
Hardcover
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Prep Time: 10 minutes
Cook Time: 20 to 25 minutes
Serves 4 to 6
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2 pounds red snapper fillets
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Salt and freshly ground pepper to taste
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1 onion, quartered
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3 garlic cloves, chopped
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1 tablespoon chopped gingerroot
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1 tablespoon tamarind paste*
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1 tablespoon Oriental sesame oil
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1/2 teaspoon ground cumin
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2 tablespoons water
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Fresh lemon juice to taste
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3 tablespoon minced fresh mint, or to taste
*Tamarind paste is available at specialty food shops.
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Preheat the oven to 350 degrees F.
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Pat dry the fish fillets, season with salt and pepper, and arrange in a shallow baking dish.
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In a blender or food processor combine the onion, garlic, gingerroot, tamarind paste, sesame oil, cumin, salt to taste, and 2 tablespoons water and blend until smooth. Pour mixture over fish, coating both sides.
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Bake fish, covered with foil, in the oven for 20 to 25 minutes, or until it flakes easily with a fork.
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Transfer fillets to a serving dish, correct the seasoning, adding more salt if necessary, and drizzle with lemon juice. Garnish with mint.
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Spaghetti Di Capri(Spaghetti with Fresh Tomatoes, Black Olives, and Basil)
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Couscous Upma (Couscous, Green Beans, and Tomato)
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Bali Baked Fish
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