Combine the seasonings (cumin through cardamom) in a small bowl. Stir them into the yogurt; add the lemon juice and stir to combine. Place the fish fillets in the mixture; cover and refrigerate for at least 30 minutes and no more than 24 hours.
Heat the olive oil in a large skillet. Drain the fish and saute in the skillet over medium-high heat, turning once, until it flakes easily with a fork.
Yields: 4 servings
Preparation Time: 20 minutes plus marinating time
This Moroccan-inspired salad combines a great many unlikely seasonings to offer you a taste that's both complex and bright. Ingredients like fresh mint and lemon juice conjure thoughts of spring while cinnamon and cumin ground the dish with a surprising twist. While raisins would certainly be more traditional in a salad like this, I like the extra tang and bright color that the dried cranberries add to the mix. A generous helping of this salad alongside the brightly colored cod will leave you with a lovely plate to look at, an aroma that's divine and a meal that's both nutritious and delicious.
In a large bowl, toss together the carrots, dried cranberries and mint.
In a small bowl, stir together the remaining ingredients to make the dressing. Pour this dressing over the salad and toss to combine.
Yields: 4 servings
Preparation Time: 10 minutes
As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!
