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Title: Moroccan Orecchiette With Grilled Fish Salad
Yield: 6 Servings

Ingredients

     12 oz pasta, dried orecchiette
      1 tb olive oil

Instructions

------------------------------------SAUCE-----------------------------------
2 ts cumin
1 ts paprika, sweet
1/2 ts ground turmeric
1/4 ts cayenne pepper
3 garlic cloves, minced
1/2 sm yellow onion, minced
1/3 c chopped fresh cilantro,
-(coriander)
1/4 c chopped fresh parsley
1/3 c fresh lemon juice
3 tb olive oil
1 salt and freshly ground
-pepper

------------------------------------TUNA------------------------------------
1 lb tuna steak, or swordfish
-fillet
1 tb olive oil

----------------------------------GARNISH-----------------------------------
1 lemon, cut into 6 wedges

1. Prepare a fire in an outdoor charcoal grill or preheat a broiler
(griller).

2. In a large pot over high heat, bring the water to a boil. Cook the pasta
(12-15 minutes); drain and toss with 1 tablespoon oil. Cover and cool
completely in the refrigerator, 1-24 hours.

3. To make the sauce, in the work bowl of a food processor with the metal
blade or a blender, combine the cumin, paprika, turmeric, cayenne, garlic,
onion, cilantro, parsley, lemon juice, 3 tablespoons of the olive oil and
salt and pepper to taste and puree until smooth.

4. Coat the tuna or swordfish with the remaining 1 tablespoon olive oil.
Grill the fish over a medium-hot fire or broil (grill), turning
occasionally, until opaque throughout when pierced with a knife, 64
minutes. Set aside until the fish is cool enough to handle. Place on a
cutting surface and cut into 1-inch (2.5-cm) cubes.

5. In a large bowl, combine the sauce, orecchiette and fish. Toss to mix
well.

6. To serve, place in a serving bowl or divide among individual plates and
garnish with the lemon wedges. Add tomato slices and lettuce leaves for
more color. Serve at room temperature.

One-Sixth 35.1% CFF: Calories 436 (Kilojoules 1,832): Protein 25 g;
Carbohydrates 49 g; Total Fat 17 g: Saturated Fat 3 g; Cbolesterol 29 mg;
Sodium 227 mg; Dietary Fiber 2 g

CHERMOULA (Morocco) - a simple, robust sauce with as many variations as
there are cooks. Recipes by Joanne Weir in Williams-Sonoma Pasta Soups and
Salads (1996: Time-Life). 6/30/1997 Contact: phannema@wizard.ucr.edu |
http://wizard.ucr.edu/~phannema

Lamb Variation: Use one-third the amount of olive oil and substitute lamb,
blade portion (grilled/broiled) -- serve warm or hot. McServing 36.9% CFF:
Calories 463: Total Fat 19 g Serve with a variety of raw vegetables; lowfat
plain yogurt mixed with a mango based hot sauce as a dip (see Jump Up and
Kiss Me, by Jennifer Trainer, for an example).

Recipe by: Wms-Sonoma: Pasta Soups and Salads; Joanne Weir Posted to
MC-Recipe Digest V1 #653 by Kitchen PATh on Jun
30, 1997

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