Servings: three to four.
Serve with couscous tossed with herbs, red peppers, and-scallions.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
one of our family's favorites - quick, easy, flavorful!
I used this on tilapia but made double the amount and put quite a bit of seasoning on the fish. It was very good. I think doubling the amount of spice was the key. I'm going to use this recipe for the fish to make fish tacos.
Easy to prepare but not much flavour. I think I might increase the quantity of the more pungent spices and add more lemon or wine to the melted butter. Tweeking in progress.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?