Moroccan Spiced Fish

• 1 tablespoon garlic, minced or pressed
• 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 lbs catfish fillets, about 1 inch thick
• plain yogurt
• lemon wedge
• basil or mint (for garnish)

1. Adjust the oven rack to 3 to 4 inches below the broiling element.
2. In a small bowl combine the garlic, oil, cumin, cinnamon, allspice and salt.
3. Preheat the broiler.
4. Rinse the fish and pat dry.
5. With a sharp knife, trim white or grayish fat from skin side and edges of each fillet.
6. Rub the top of fillets with the spice mixture, then arrange on a broiler pan.
7. Broil the fish, without turning it, until opaque in the center, 10 to 12 minutes.
8. Serve with dollops of plain yogurt, wedges of lemon and chopped fresh cilantro, basil or mint, if you like.

garlic, olive oil, ground cumin, ground cinnamon, ground allspice, salt, catfish fillets, yogurt, lemon wedge, basil

Taken from www.food.com/recipe/moroccan-spiced-fish-48304 (may not work)