Instructions: 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.

Comments: Choose catfish fillets at least 3/4-inch thick (or other fish steaks or fillets 1 to 1 1/4 inches thick) so theyll be under the broiler long enough to cook the spices without over-cooking the fish. Catfish is the perfect choice because it is best when thoroughy cooked, so benefits more from longer cooking than other fish.

For truly Moroccan flare, serve with couscous made with chicken broth, raisins and cinnamon.

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