CILANTRO/CORIANDER RECIPES: Moroccan Baked Fish . . . Spice-Braised Pork Ribs
By: Herald Wire Reports,
Moroccan Baked Fish
2 cloves garlic
1 piece (1-inch long) ginger root, grated
¾ cup each, loosely packed: flat-leaf parsley, cilantro leaves
3 tablespoons olive oil
2 tablespoons orange juice plus more for thinning
1 teaspoon each: cumin, hot paprika, lemon zest
½ teaspoon coriander seed
1/8 teaspoon each: saffron (optional), cinnamon, ground red pepper
1½ pounds cod, hake (whiting) or snapper fillets or steaks
½ teaspoon salt
Heat oven to 450 degrees. Combine garlic, ginger, parsley, cilantro, olive oil, orange juice, cumin, paprika, lemon zest, coriander seed, saffron, cinnamon and red pepper in blender or mortar and pestle; blend into paste. Season fish fillets with salt; rub in half of spice mixture. Place fillets in greased, shallow baking dish; cook until fish is just cooked through, about 13 minutes. Thin remaining half of spice mixture with orange juice to make smooth sauce; spoon over fish.
Yield: Serves 4.
Approximate nutritional analysis per serving: 229 calories, 46 percent of calories from fat, 11 grams fat, 64 milligrams cholesterol, 3 grams carbohydrates, 28 grams protein, 392 milligrams sodium, 1 gram fiber.
Spice-Braised Pork Ribs
½ cup fennel seeds
½ cup coriander seeds
2 tablespoons ginger powder
2 tablespoons ground nutmeg
1 tablespoon smoked paprika
2 tablespoons kosher salt
1 teaspoon black pepper
½ teaspoon cayenne powder
In medium saute pan heated over medium heat, toast fennel and coriander seeds until aromatic, about 2 minutes. Remove from heat. Cool completely. Grind fennel and coriander seeds to fine powder using spice mill or coffee grinder, then combine with ginger, nutmeg, paprika, salt, black pepper and cayenne powder to form rub. (You may not use all of the rub. Store excess in an airtight jar or sealable plastic bag in a cool, dark place up to 4 to 6 weeks.)
BRAISED PORK RIBS:
2 racks pork ribs, preferably St. Louis-style, silverskin removed
1 cup apple cider
2 cups chicken broth
2 cups beef broth
2 bay leaves
Salt and pepper
2½ cups diced apples, about 2 apples
2¼ cups diced onion, about 1 onion,
1 cup diced carrots
1½ cups diced celery hearts
Coat rib racks generously on each side with spice rub. Refrigerate, uncovered, overnight to season. The next day, in large saucepan, bring cider, chicken and beef broths and bay leaves to a boil over high heat. Remove from heat. Season with salt and pepper to taste. Heat oven to broiler setting. Place rib racks on rack over rimmed baking sheet. Broil until browned on each side, about 2 to 4 minutes per side, depending on heat of the broiler. Reduce oven heat to 300 degrees. In large roasting pan, combine diced apples, onion, carrots and celery heart. Place seared ribs on top (pour any drippings from rimmed baking sheet over ribs). Pour over hot broth. Cover pan tightly, first with parchment paper, then layer of plastic wrap, then with layer of foil, creating as tight a seal as possible. Place covered pan in oven. Braise ribs for 3 hours. Remove pan from oven. Cool ribs completely. Skim fat from pan. Set ribs aside. Strain braising liquid into saucepan. Bring to boil over high heat. Reduce sauce by half. To reheat ribs, place them in a roasting pan and pour sauce over. Place ribs in a 325-degree oven and heat until ribs are warmed through.
Yield: Serves 8.
Approximate nutritional analysis per servings: 725 calories, 49 grams protein, 20 grams carbohydrates, 6 grams fiber, 50 grams fat, 191 milligrams cholesterol, 893 milligrams sodium.