Iraqi Seven Spiced Fish over Tomato Rice

March 28, 2024

Ingredients

Acadian Redfish, Gulf of Maine, raw filet9 pounds
Curry Powder2 tablespoons
Seven Spice2 tablespoons
Black pepper, ground1 tablespoon
Paprika, smoked2 tablespoons
Oil, Olive¾ cup
Salt, kosher2 tablespoons
Lemons, fresh, sliced into 1/8th inch rounds5 each

Tomato Rice

Jasmine Rice3 ¾ pounds
Tomato paste½ cup
Oil, Olive6 tablespoons
Seven Spice2 tablespoons
Water3 quarts
Salt, kosher2 tablespoons

Instructions

To cook the fish:

  1. Preheat oven to 375 ℉.
  2. In a bowl add curry powder, seven spice, black pepper, paprika and salt. Stir well to combine. Add oil and mix well. Rub mixture on fish to evenly distribute.Note: while rubbing fish, make sure to rub up the middle to check for any possible bones.
  3. Evenly space and place fish in parchment lined sheet pan. Top with lemon slices.
  4. Bake at 400 ℉ for 15 minutes or until internal temperature reaches 145 ℉. Remove from oven and serve immediately.

Tomato Rice

  1. Preheat oven to 350 ℉.
  2. Add rice to a 4 inch deep full sized steam table pan.
  3. In a large measuring cup or bowl, whisk together water, salt, seven spice, oil and tomato paste until well mixed.
  4. Add liquid over rice. Stir gently to combine.
  5. Cover tightly and bake for 35-45 minutes.
  6. Remove from oven once rice is cooked and liquid is fully absorbed.CCP: Hold hot for service, above 135 ℉.
  7. Serve ½ cup of rice with one filet of spiced fish and a lemon slice.

Recipe Notes

One serving is ½ cup of rice with one fish filet.

Best fish to use: Acadian Redfish or Salmon