Fried Fish Marinated in Garlic, Vinegar, Oregano, and Cumin

Name: Fried Fish Marinated in Garlic, Vinegar, Oregano, and Cumin
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters all purpose flour; 2 bay leaves, finely crumbled; 2 Tbsps chopped fresh thyme; 4 garlic cloves, minced; 1 teaspoons ground cumin; 907 grams skinless halibut fillet, cut into 1-inch pieces; 8 servings Lemon wedges; 8 servings Olive oil (for frying); 2 Tbsps chopped fresh oregano; 59 milliliters white wine vinegar

You can never have too many main course recipes, so give Fried Fish Marinated in Garlic, Vinegar, Oregano, and Cumin a try. This dairy free and pescatarian recipe serves 8. One portion of this dish contains around 22g of protein, 3g of fat, and a total of 156 calories. A mixture of all purpose flour, ground cumin, thyme, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Whisk vinegar, garlic, oregano, thyme, cumin, and bay leaves in medium bowl to blend.

Ingredients you will need

Bay Leaves

Oregano

Vinegar

Garlic

Cumin

Thyme

Equipment you will use

Whisk

Bowl

Add fish and toss to coat.

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Fish

Let stand at room temperature 1 hour or cover and refrigerate up to 4 hours.

Heat enough oil to come 1/2 inch up sides of pan in heavy medium skillet over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Place flour in large bowl.

Ingredients you will need

All Purpose Flour

Equipment you will use

Bowl

Remove fish from marinade. Toss fish in flour, then shake off excess. Working in batches, fry fish until cooked through and brown all over, turning occasionally with tongs, about 6 minutes per batch.

Ingredients you will need

Marinade

All Purpose Flour

Shake

Fish

Equipment you will use

Tongs

Transfer to paper towels to drain.

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Paper Towels

Sprinkle with salt and pepper.

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Salt And Pepper

Transfer to platter.

Serve warm or at room temperature with lemon wedges.

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Lemon Wedge

Equipment

Ingredients

Servings:

118milliliters

all purpose flour 2

bay leaves, finely crumbled 2Tbsps

chopped fresh thyme 4

garlic cloves, minced 1teaspoons

ground cumin 907grams

skinless halibut fillet, cut into 1-inch pieces 8servings

Lemon wedges 8servings

Olive oil (for frying)2Tbsps

chopped fresh oregano 59milliliters

white wine vinegar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Menage a Trois Limelight Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 11 dollars per bottle.