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Moroccan Spiced Fish

1 tablespoon minced or pressed garlic
2 teaspoons olive oil
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon salt
1 1/2 pounds catfish fillet about 1" thick

Plain yogurt
Lemon wedges
Chopped cilantro/ basil or mint

Seafood Alternatives: cod, orange roughy

Adjust the oven rack to 3 to 4 inches below the broiling element. In a small bowl combine the garlic, oil, cumin, cinnamon, allspice and salt. Preheat the broiler.

Rinse the fish and pat dry. With a sharp knife, trim white or grayish fat from skin side and edges of each fillet. Rub the top of fillets with the spice mixture, then arrange on a broiler pan.

Broil the fish, without turning it, until opaque in the center, 10 to 12 minutes. Serve with dollops of plain yogurt, wedges of lemon and chopped fresh cilantro, basil or mint, if you like.

This recipe yields 4 servings.

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