I wiped the frying oil out of the pan and added in fresh oil to sauté the onion and garlic in. Once they were soft, I added in tomatoes that had been seeded and chopped, and continued to simmer until the sauce had thickened. Then I just stirred in cumin, cilantro, and salt and pepper.
The fish went into an oven dish and I poured the sauce on top of it to cook for about 20 minutes.
I loved that the fish was both lightly fried and baked; it was perfectly flaky and delicious. I had this for lunch yesterday and loved it.
With this, I made a spinach side. I've never cooked spinach before -- I always just eat in raw in a salad. Luckily, it's super easy to cook. Wash it thoroughly and then put it in a pan with only the water clinging to the leaves. This took 5 to 10 minutes before my spinach had cooked down, at which point I drained the spinach and chopped it coarsely.
Cover the golden raisins in very hot water to plump them up. Sauté pine nuts in olive oil until they are light brown and then remove them with a slotted spoon. Add in the garlic and onion and sauté them until they're soft. Then toss all your ingredients together into the pan -- the spinach, drained raisins, and pine nuts. Add in salt, pepper, and a little nutmeg, stir everything together, and serve.
I still prefer raw spinach, but this was good, mostly because it just tastes like pine nuts and golden raisins, both of which I love.
onion -- $1.24
tomato -- $1.23
Total Cost of Kousbariya: $2.47 (the cost of the grouper fillets is reflected in the fish stock I made earlier this week)
spinach -- $2.99
golden raisins -- $2.99
Total Cost of Ligurian Spinach with Golden Raisins and Pine Nuts: $5.98