Yemenite Whitefish W/red Pepper and Spices (p, Klp, Tnt)

Yemenite Whitefish W/red Pepper and Spices (p, Klp, Tnt)

Difficulty Level


  • 3 pounds whitefish, whiting, sea bass or trout fillet
  • 8 to 12 cloves whole garlic, peeled
  • 2 fresh red peppers, sliced in chunks
  • 1 teaspoon cumin, or to taste
  • 1/2 teaspoon turmeric, or to taste
  • salt and freshly ground pepper to taste
  • 1/4 cup vegetable oil
  • 1 cup water
  • teaspoon paprika to taste


Serves: 6. Put the garlic, fresh red pepper, cumin, turmeric, salt, pepper, oil and water in a saucepan and simmer very slowly, covered for about 1-1/2 hours. Be careful not to let the sauce burn, adding water if necessary. Pour some of the sauce in a baking pan and place the fish on top. Spoon the rest of the sauce around the fish. Cover and simmer on top of the stove for 15-20 minutes or until the fish flakes. Serve the next day reheated as an appetizer.

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