* (shark, snapper, halibut) in steaks or fillets This recipe is a knockout winner! Serve with couscous prepared with toasted almond slivers, currents and chopped Italian parsley. Mix 1 tsp cayenne, cumin and 1/2 tsp salt. Rub fish with mixture and let stand in refrigerator 1 hour. Dredge fish in flour. Heat olive oil in skillet over medium-high heat until hot but not smoking. Fry fish, turning halfway through, for total cooking time of 10 minutes per inch of thickness. Remove from pan and set aside. Pour off all but 2-3 TBS oil. Fry onion in remaining oil until golden, about 5 minutes. Add remaining 2 tsp cayenne, wine vinegar, water and remaining 1/2 tsp salt. Cook 5 minutes at medium heat. Add remaining ingredients and simmer until water is nearly evaporated and only oil and honey-onion paste remain in skillet, about 7 minutes. Add fish and warm briefly before serving. Makes 2-3 servings. Uploaded 16 June 1991 by Lon Hall mrarchway@aol.com Recipe By : Los Angeles Times Spring 91 From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip