Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Ground coriander
2 ts Ground cumin
2 ts Cumin seeds
1 tb Lemon juice
1 tb Honey
1 1/2 tb Olive oil
1 ts Salt
1 ts Pepper, fresh ground
28 oz Snapper, whole fish
4 x Shallots, chopped
1/3 c Italian parsley, chopped

--------------------------COUSCOUS-------------------------------
1 1/4 c Boiling water
1 ts Salt
2 tb Butter
1 1/2 c Couscous
1 md Red pepper, chop fine
1 sm Spanish onion, chop fine
10 oz Can of corn kernels,drained
1/2 c Currants

Combine spices, juice, honey, oil, salt and pepper in bowl, mix well.
Cut 3 diagonal incisions (3-4cm long) on both sides of the fish.
Place a tb of spice paste in fish cavity, coat both sides with
remaining spice paste. Place fish in a large oven cooking bag,
sprinkle with shallots parsley. Seal bag with a tie, pricke a few
holes just below the tie. Place fish on baking tray, bake in moderate
over (180C) about 20 mins or until just cooked through. serve with
couscous.

Couscous: Combine water, salt, butter couscous in heatproof bowl.
Cover, stand 10 mins or until wate is absorbed. Stir in remaining
ingredients. Adapted from Austalian Women's Weekly May 95 ad by Joell
Abbott May 95. Submitted By JOELL ABBOTT On 05-21-95

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