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Moroccan Orecchiette with Grilled Fish Salad

Moroccan Orecchiette with Grilled Fish Salad is a salads recipe made with Pasta Dried Orecchiette, Olive Oil, Cayenne Pepper, Fresh Lemon Juice, and Tuna Steak Or Swordfish Fillet. Keep it handy for the next time you cook it.

Ingredients

• 12 oz
• 1 tbsp
• 1/4 tsp
• 1/3 cup
• 3 tbsp
• 1 lb
• 1 tbsp

Method (preview)

1. 1

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

2. 2

   In a large pot over high heat, bring the water to a boil.

3. 3

   Cook the pasta (12-15 minutes); drain and toss with 1 tablespoon oil.

4. 4

   Cover and cool completely in the refrigerator, 1-24 hours.

5. 5

   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.

6. 6

   Grill the fish over a medium-hot fire or broil (grill), turning occasionally, until opaque throughout when pierced with a knife, 64 minutes.

7. 7

   Set aside until the fish is cool enough to handle.

8. 8

   Place on a cutting surface and cut into 1-inch (2.

9. 9

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

10. 10

    To serve, place in a serving bowl or divide among individual plates and garnish with the lemon wedges.

11. 11

    Add tomato slices and lettuce leaves for more color.

12. 12

    Serve at room temperature.

13. 13

    Lamb Variation: Use one-third the amount of olive oil and substitute lamb, blade portion (grilled/broiled) -- serve warm or hot.

14. 14

    McServing 36.

15. 15

    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).