Instructions: Make Tomato-Garlic Broth.

Place fish in large, shallow dish. Coat outside and inside of fish well with buttermilk; allow to marinate 10 minutes.

In a deep skillet or large fryer at medium-high, heat to 350 degrees enough oil to cover fish. While oil is heating, mix flour, paprika, black pepper, chili powder, salt, cayenne, cumin and cornmeal. Drain buttermilk from one fish.

Dredge in flour mixture, making sure flour is dry inside and outside fish before frying.

Batter and fry fish, one at a time, until crisp and golden, 6 to 8 minutes. Carefully transfer to paper towels to drain.

Reheat Tomato-Garlic Broth. Arrange fish and rice on top of four warm plates; ladle Broth around food. Serve hot.

Makes 4 servings.

Tomato-Garlic
Broth In a large saucepan, bring 4 cups seafood stock and 2 tablespoons tomato paste to a boil and let simmer 10 minutes. In a sauta pan over medium burner, heat 1/4 cup olive oil; stir in 10 thinly sliced garlic cloves and slowly cook until golden, about 3 minutes (lower heat if necessary, but do not allow to burn).

Combine with stock and add three skinned, seeded and diced tomatoes, 1/2 teaspoon each minced thyme and basil, 1 teaspoon minced ginger and juice of 1 lime. Add salt and ground black pepper to taste. Simmer until sauce thickens slightly and remove from heat. Keep warm.

Note: Chef Micah Martello bones the fish by carefully filleting both sides between tail and head, then using scissors to snap off the backbone at both ends.

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