BEST MOROCCAN FISH RECIPE
This delicious Moroccan fish recipe takes the fish dinner game to a new level of delicious! Braised cod recipe in a saucy chickpea, tomato, and bell pepper medley and lots of warm Moroccan flavors from Ras El Hanout, paprika and cumin.
Provided by Suzy Karadsheh
Time 40m
Number Of Ingredients 15
Steps:
- In a large pan with cover, heat 2 tbsp extra virgin olive oil (I used Private Reserve) over medium heat until shimmering but not smoking.
- Add minced garlic and cook very briefly, tossing regularly, until fragrant. Add tomato paste, diced tomato, and bell peppers. Cook for 3 to 4 minutes over medium heat, tossing frequently.
- Now, add chickpeas, water, cilantro, and sliced garlic. Season with kosher salt and pepper. Stir in 1/2 tsp Ras El Hanout spice mixture. Raise heat, if needed, and bring to a boil. Lower heat. Cover part-way and let simmer for about 20 minutes. (Check occasionally and add a little water if needed.)
- Meanwhile, in a small mixing bowl, combine remaining Ras El Hanout with cumin and paprika. Season the fish with kosher salt and pepper and the spice mixture on both sides. Add a generous drizzle of extra virgin olive oil. Work the fish to make sure it's well coated with the spices and the olive oil.
- When ready, add the season fish to the pan, and make sure to nestle the fish pieces into the saucy chickpea and tomato mixture. Ladle a bit of the sauce on top of the fish. Add lemon juice and lemon slices. Cook another 10 to 15 minutes over medium-low until the fish is fully cooked and flaky. Garnish with more fresh cilantro.
- Serve immediately with your favorite crusty bread, grain, or rice.
Nutrition Facts : Calories 463 calories, Sugar 5.1 g, Sodium 135.5 mg, Fat 5.7 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 67.2 g, Fiber 8.9 g, Protein 23.7 g, Cholesterol 13.6 mg
MOROCCAN BAKED FISH WITH POTATOES, PEPPERS AND OLIVES
Bake fish Moroccan-style with spices, herbs, tomatoes and olives. This easy all-in-one recipe can be served immediately or at room temperature, making it perfect for a dinner party. Double or triple it if you'd like, and include it as part of a buffet. With a good bottle of wine, it will feel just like summer.
Provided by Florence Fabricant
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine garlic, parsley, cilantro, cumin, paprika and saffron in a dish big enough for the fish. Mix vinegar, lemon juice and tomato paste in a small bowl. Add to dish and mix. Place fillets in the dish, turning to coat them, cover and set aside to marinate 2 hours at room temperature, 3 hours if refrigerated.
- Place potatoes in a saucepan, add water to cover, bring to a boil, reduce heat and simmer 15 minutes. Drain.
- Brush a baking dish that can go to the table and will hold the fish in a single layer with a little of the oil. Heat oven to 350 degrees. Spread potatoes in the dish, season with salt and pepper, and place fish fillets on top. Scatter peppers and tomatoes over fish. Add a little more salt and pepper. Spoon any excess marinade over fish, strew with olives, drizzle with remaining oil and bake about 30 minutes, until fish is just cooked through.
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 1127 milligrams, Sugar 6 grams
MOROCCAN FISH WITH LEMON AND TOMATOES
Use a firm white fish such as halibut, bass, or mahimahi in this delicious Moroccan classic. Adapted from Cooking Light magazine. Great served with Basmati rice. The fish needs to marinate 30 minutes.
Provided by Sharon123
Categories Halibut
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Take a small nonstick skillet heated to meddium high heat and coat with cooking spray. Add lemon, 1 tbls. water, 1/2 teaspoons oil, and sugar and cook 3 minutes or until water evaporates and mixture just begins to brown, stirring frequently. Set aside.
- Put remaining 2 1/2 tsps. oil in a small microwave safe bowl. Microwave at High for 10 seconds, just until oil is heated. Add saffron and let stand 10 minutes.
- Combine lemon mixture, saffron mixture, chopped parsley, cilantro, salt, paprika, cumin, black pepper, olives, and garlic cloves in a large zip lock plastic bag. Add fish to bag and seal. Marinate in refrigerator 30 minutes, turning occasionally.
- Preheat oven to 400*F.
- Saute the onions in the 1 tbls. olive oil for a few minutes to bring out the flavor.
- Layer 1 cup of the onion slices and 2 cups tomatoes on the bottom of a 13"x9" baking dish coated with cooking spray. Take the fish out of bag, reserving marinade. Top tomato with fish; pour remaining marinade from bag over fish. Cover with remaining 2 cups tomatoes and remaining 1 cup onion. Cover with foil. Bake at 400*F. for 40 minutes or until fish flakes easily when tested with a fork. Remove from oven.
- Move fish and vegetables to a serving platter. Drizzle remaining liquid over fish.
- Garnish with cilantro leaves, if desired. Serve immediately. Enjoy!
- Makes 4 servings.
Nutrition Facts : Calories 302.3, Fat 10.9, SaturatedFat 1.7, Cholesterol 83.4, Sodium 694, Carbohydrate 17.3, Fiber 4.2, Sugar 9.3, Protein 34.5
MOROCCAN FISH TAGINE WITH TOMATOES, OLIVES, AND PRESERVED LEMONS
This tasty Moroccan fish tagine comes from chef Paula Wolfert, author of " Mediterranean Clay Pot Cooking."Photo courtesy of Ed Anderson.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 17
Steps:
- Heat a small skillet over medium heat. Add cumin seeds and cook until toasted and fragrant; grind to a fine powder. Transfer cumin to a mortar or jar of a blender and add garlic, salt, paprika, parsley, cilantro, pulp of preserved lemon, and olive oil. Puree to make a charmoula, using a pestle or by blending.
- Rinse fish and pat dry. If using monkfish, cut away grey membrane and divide the fish into 4 equal pieces. Rub half of the charmoula all over fish; let stand for 1 hour at room temperature or up to 24 hours, refrigerated. Add 1/2 cup water to remaining charmoula, cover, and keep refrigerated.
- Preheat oven to 300 degrees. Spread 2 tablespoons reserved charmoula over the bottom of a tagine; sprinkle with carrots and celery. Add half of the tomatoes and bell peppers; top with fish and drizzle with some of the charmoula. Add remaining tomatoes and bell peppers and spread remaining charmoula over top.
- Chop preserved lemon peel and sprinkle around fish along with olives and bay leaves. Cover tagine with parchment paper-lined aluminum foil and bake for 1 hour.
- Remove tagine from oven and pour liquid from dish into a small nonreactive saucepan. Bring to a boil over medium-high heat until thickened and reduced to 1/2 cup; pour back over fish.
- Increase oven temperature to 500 degrees. Baste fish with pan juices and bake, uncovered, in top third of oven until a crust has formed over the vegetables, about 10 minutes. Transfer tagine to a wooden surface or a folded kitchen towel to prevent cracking. Garnish with cilantro sprigs; serve warm or hot.
MOROCCAN FISH TAGINE WITH PEPPERS AND OLIVES
Steps:
- Mix first 7 ingredients in medium bowl. Add fish and turn to coat. Refrigerate 2 hours, turning fish occasionally.
- Preheat oven to 350°F. Arrange carrot slices over bottom of 13x9x2-inch glass baking dish. Layer half of tomatoes, half of onion and half of lemon over. Season with half of salt and pepper.
- Drain marinade from fish; reserve marinade. Arrange fish atop lemon slices. Top fish with remaining tomato, onion and lemon slices. Season with remaining salt and pepper. Top decoratively with red pepper strips and olives. Pour reserved marinade over. Cover dish with foil. Bake 40 minutes.
- Increase oven temperature to 400°F. and bake until fish flakes easily and vegetables are tender, about 25 minutes. Garnish with additionally parsley.
ELEGANT BAKED FISH WITH TOMATO AND LEMON
This recipe is healthy, simple, and elegant enough for a party. It originally came from a restaurant in the Napa Valley of California. This cooks fast, so have the rest of your dishes ready or nearly ready by the time you put the fish in the oven. I have used tilapia but any white fish fillets should work.
Provided by Nose5775
Categories Tilapia
Time 12m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 500 degrees.
- Slice lemon and tomato into thin slices.
- Lay fillets in a single layer in a baking dish.
- Bake for 3 to 5 minutes, until they start to draw up and turn white.
- Remove from oven.
- Alternate slices of lemon and tomato on fish.
- Sprinkle with thyme and wine (if using).
- Bake 3 to 5 minutes more, or longer, until fish flakes with a fork.
Nutrition Facts : Calories 123.9, Fat 2.1, SaturatedFat 0.7, Cholesterol 56.8, Sodium 62.2, Carbohydrate 5.5, Fiber 2.2, Sugar 1.1, Protein 23.6
MOROCCAN STYLE FISH
This subtly spiced dish, with tastes from the North African coast, is a great winter warmer - fish with a tasty twist!
Provided by English_Rose
Categories Moroccan
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a wide shallow pan, add the onions and soften for 5 minutes. Add the spices, tomatoes, apricots, honey, lemon zest and juice. Season then simmer, uncovered for 10 minutes.
- Take the two fish fillets and nestle them in the sauce. Cover the shallow pan and cook gently for 6 to 7 minutes until the fish flakes easily. Scatter with the cilantro leaves and serve with a generous helping of couscous.
Nutrition Facts : Calories 436.9, Fat 10.1, SaturatedFat 1.5, Cholesterol 114.9, Sodium 150.3, Carbohydrate 57.1, Fiber 8.8, Sugar 43.5, Protein 36.1
SAFFRON FISH WITH RED PEPPERS AND PRESERVED LEMON
This very flexible recipe is often served by Moroccan Jews and their descendants. Many who moved to France, for example, tend to prepare it with preserved lemons and olives. Others living in Jerusalem, like Danielle Renov, author of "Peas, Love & Carrots" (Mesorah Publications, 2020), might incorporate more spice. (Ms. Renov omits the saffron for Passover.) With the addition of red peppers and tomatoes coming from the Americas, it became the rich Moroccan dish it is today. Traditionally made with white fish, it also works with salmon or shad. Serve this as an appetizer, symbolic of the wish for abundance. Assemble it in the morning and cook it just before serving, or eat the fish at room temperature. For a main course, add quinoa or couscous to soak up the flavorful juices.
Provided by Joan Nathan
Categories dinner, seafood, appetizer, main course
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 13
Steps:
- Pour 2 cups of boiling water into a bowl and sprinkle with the saffron strands. Use a spoon to press the saffron strands against the side of the bowl to release the flavor. Cover the bowl with a plate and set aside.
- Heat the oil in a large skillet over low. Add the bell peppers, onion, tomatoes, garlic and cilantro stems, and season to taste with salt and pepper. Increase the heat to medium-high and cook for about 5 minutes, stirring occasionally, until the onion is transparent.
- Nestle the fish into the vegetables, sprinkle with the paprika, red-pepper flakes (if using), 1 teaspoon salt and 1/2 teaspoon pepper. Pour the prepared saffron water over everything. (You can do all of this in advance 1 day in advance, and refrigerate until ready to finish.)
- When ready to cook, add the olives and preserved lemon (if using - but if using fresh lemon, that will come in Step 5). Bring the mixture to a boil over high, reduce to low, cover the pan and simmer for 15 to 20 minutes, basting the fish every 5 minutes. Sprinkle with the cilantro leaves during the last few minutes of cooking.
- Taste for seasoning and serve, setting the fish on top of the vegetables. Sprinkle with fresh lemon juice, if not using the preserved lemon. Serve warm or at room temperature.
MOROCCAN FISH
Make and share this Moroccan Fish recipe from Food.com.
Provided by JelsMom
Categories Moroccan
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Heat oil in skillet & add onion, parsley, sesame seeds, and garlic. Saute until onion is soft.
- Add tomato paste, lemon juice, cumin, coriander, salt, paprika, cayenne, & water.
- Stir & heat through.
- Place fish in 8x8" baking dish & pour sauce over.
- Bake 30-45 minutes.
Nutrition Facts : Calories 393.1, Fat 18.4, SaturatedFat 2.5, Cholesterol 161.2, Sodium 910, Carbohydrate 9.9, Fiber 2.3, Sugar 3.4, Protein 46.5
TOMATOES WITH MOROCCAN-STYLE FISH STUFFING
Categories Fish Tomato Side Wheat/Gluten-Free Lemon Summer Brine Gourmet Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 12
Steps:
- Cut off the top third of each tomato, scoop out the seeds and pulp with a grapefruit knife, leaving 1/3-inch-thick shells, and reserve the tops and pulp for another use. Sprinkle the insides of the tomatoes with salt and invert the tomatoes on a rack to drain for 30 minutes.
- In a non-stick skillet heat 1 tablespoon of the oil over moderately high heat until it is hot but not smoking and in it sauté the scrod for 1 minute on each side. Add the wine to the skillet and cook the fish, covered, over moderately low heat for 3 to 6 minutes, or until it just flakes. Remove the skillet from the heat and let the fish cool. Flake the fish into a bowl and stir in the preserved lemon peel and brine, the coriander, the lemon juice, and 2 tablespoons of the remaining oil. Divide the mixture among the tomato shells and drizzle it with the remaining 1 tablespoon oil.
- To make quick preserved lemons:
- In a baking dish just large enough to hold the lemons in one layer toss the lemons with the salt, pour enough of the lemon juice over them to just cover them, and bake the lemons, covered, in a preheated 200°F oven, stirring occasionally, for 3 hours. Let the lemons cool and transfer them with their brine to an airtight container. The preserved lemons keep, covered and chilled, indefinitely.
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