Alamandas Style Fish
|Whole black peppercorns||2 Teaspoon|
|Chopped fresh oregano/2 teaspoon dried||2 Tablespoon|
|Garlic||4 Clove (20 gm), peeled|
|Ground cumin||1 Teaspoon|
|Coriander seeds||1 Teaspoon|
|Saffron threads||1 Pinch|
|Cinnamon stick||1 , broken into pieces|
|Unsweetened grapefruit juice||1⁄4 Cup (4 tbs)|
|Red snapper||4 Pound (1 Large, Whole)|
|Rice with cilantro and celery||1 Cup (16 tbs)|
|Boiled green beans||1 Cup (16 tbs)|
In a mortar with a pestle or in the bowl of a food processor, combine the peppercorns, oregano, garlic, cumin, coriander, saffron, cinnamon, and salt.
Grind and crush with the pestle, or pulse several times in the food processor, to blend to a paste.
Add the grapefruit juice and mix well.
Pour this mixture into a flat glass baking dish.
Let dry, uncovered, for 24 to 36 hours.
The paste will be thick and fragrant.
Remove to a glass jar and store, covered, until ready to use.
Lightly oil and preheat the broiler.
Clean the fish or have the fishmonger prepare it for broiling, but leave it whole.
Spread the spice mixture all over the fish to entirely cover, inside and out.
Broil 4 to 6 inches away from source of eat until cooked through, 5 to 7 minutes on each side.
Serve with Rice with Cilantro and Celery, Baked Tomatoes, and Boiled Green Beans.