MOROCCAN BAKED FISH WITH ONIONS
For fish with a spicy North African flavor, marinate firm-fleshed fillets for at least an hour in this traditional mixture of chopped green cilantro, olive oil, garlic, green chiles, paprika and lime juice. Then roast the fish on a bed of savory sliced onions stained yellow with turmeric and seasoned with preserved lemon and olives. Serve with steamed rice or roasted potatoes, and slices of ripe tomato.
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Season fish fillets lightly with salt and pepper and set aside. Wash cilantro and pat dry. Reserve a few cilantro sprigs for garnish, then roughly chop leaves and tender stems and put in a medium bowl. Add 1/2 teaspoon salt, the garlic, the chile, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, the paprika, 1/2 cup olive oil and the lime juice. Stir mixture together.
- Pour cilantro sauce over fish fillets, reserving 4 tablespoons of the sauce for serving. Coat both sides of fish with the mixture. Cover and leave at room temperature for 1 hour, or refrigerate for up to several hours.
- Meanwhile, put butter and remaining 2 tablespoons olive oil in a wide skillet over high heat. Add sliced onions and season generously with salt and pepper. Add remaining ground cumin and ground coriander, 1/2 teaspoon whole coriander seeds, the turmeric and the cayenne. Stir to coat. When onions begin to soften, turn heat to medium. Continue cooking, stirring occasionally, for about 15 minutes, until onions are soft and begin to brown. Stir in preserved lemon and olives. Cool to room temperature. (The onions may be cooked in advance.)
- Heat oven to 400 degrees. Spread onions in a low baking dish. Arrange marinated fish fillets over onions in a single layer. Bake on top rack until fish is just done, 10 to 15 minutes. To serve, smear a little reserved cilantro sauce over each fillet, and give each guest a large spoonful of the onions. Garnish with cilantro sprigs.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 23 grams, Carbohydrate 17 grams, Fat 30 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 770 milligrams, Sugar 6 grams, TransFat 0 grams
MOROCCAN FISH TAGINE
This delicious healthy dish common to North Africa, particularly Morocco, is one of my favorites when entertaining guests. The wonderful spices blended with fresh vegetables and fish is a crowd pleaser. The fish is marinated in a chermoula sauce to soak up all the wonderful spices prior to cooking. This dish is prepared in a traditional method in a ceramic tagine, but can be prepared in a heavy lidded pot. This dish as it cooks emits some of the most wonderful smells throughout the house. Serve with couscous or rice and crusty bread to mop up all the wonderful sauce!
Provided by winechef
Time 3h50m
Yield 6
Number Of Ingredients 18
Steps:
- Mix 1/2 cup olive oil, 1/2 cup cilantro, parsley, lemon juice, garlic, paprika, ginger, cumin, salt, and saffron in a large glass or ceramic bowl. Add cod and mix well. Cover and marinate in the refrigerator for 2 hours.
- Heat 1 tablespoon olive oil in a large pot or tagine. Layer onion rings, carrot matchsticks, and potato slices in the pot in that order. Remove cod from marinade and spread evenly over potatoes. Cover cod with green bell pepper rings and tomato strips. Sprinkle 1/4 cup cilantro on top. Pour marinade over cilantro.
- Cover pot tightly and cook over low heat until potatoes are tender and cod flakes easily with a fork, about 1 hour.
Nutrition Facts : Calories 368.1 calories, Carbohydrate 22 g, Cholesterol 40.9 mg, Fat 21.4 g, Fiber 4.2 g, Protein 23.1 g, SaturatedFat 3 g, Sodium 289.4 mg, Sugar 5 g
MOROCCAN MARINATED FISH
Provided by Moira Hodgson
Categories dinner, easy, weekday, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Wipe the fish dry with paper towels.
- Combine all the ingredients in a blender and mix until smooth. Coat the fish, inside and out, with the marinade and leave for an hour at room temperature.
- Preheat oven to 375 degrees.
- Bake the fish for 20 to 30 minutes or until cooked.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 2 grams, Sodium 135 milligrams, Sugar 1 gram
MOROCCAN GRILLED SALMON
Provided by Food Network Kitchen
Categories main-dish
Time 52m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Stir together the yogurt, lemon juice, olive oil, garlic, coriander, cumin, 1/4 teaspoon salt, and pepper to taste in a small bowl. Pour half of the sauce into a large resealable plastic bag; cover and refrigerate the remaining sauce. Add the salmon to the bag and turn to coat with the marinade. Refrigerate for 20 to 30 minutes, turning the bag over once.
- Preheat a grill to medium-high. Remove the salmon from the marinade and blot off excess yogurt with paper towels. Lightly oil the grill and add the salmon; cook, turning once, until browned on the outside and opaque in the center, 4 to 6 minutes per side, depending on the thickness. Serve with the reserved yogurt sauce and garnish with the herbs and lemon wedges.
WHOLE BAKED FISH, MOROCCAN-STYLE
Provided by Moira Hodgson
Categories dinner, main course
Time 2h30m
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Reserving a few sprigs of coriander for garnishing, combine all the ingredients except the fish in an electric blender and mix until smooth. With a sharp knife, make three slashes in the skin. Smear the mixture in the fish cavity and over the skin. Leave to marinate at room temperature for about 2 hours.
- Broil the fish for about 10 minutes on each side, depending on the thickness of the fish, or until cooked. Arrange on a serving platter, garnish with coriander and lemon slices.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 6 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 63 grams, SaturatedFat 2 grams, Sodium 773 milligrams, Sugar 0 grams
SPANISH MOROCCAN FISH
This Moroccan recipe was passed down for generations in my family. We usually serve it on the Sabbath night and holidays. It is a favorite! This dish may be served hot or cold according to taste.
Provided by Hanna R
Categories World Cuisine Recipes African North African Moroccan
Time 1h20m
Yield 12
Number Of Ingredients 15
Steps:
- Heat vegetable oil in a skillet over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garbanzo beans, bell peppers, carrots, tomatoes, and olives; continue to cook until the peppers are slightly tender, about 5 minutes more.
- Sprinkle parsley, cumin, paprika, chicken bouillon, and cayenne over the vegetables. Season with salt. Stir to incorporate. Place tilapia on top of the vegetables and add enough water to cover the vegetables. Reduce heat to low, cover, and cook until fish flakes easily with a fork and juices run clear, about 40 minutes.
Nutrition Facts : Calories 268.2 calories, Carbohydrate 12.6 g, Cholesterol 69.6 mg, Fat 5.1 g, Fiber 3.3 g, Protein 41.7 g, SaturatedFat 0.9 g, Sodium 381.1 mg, Sugar 3.3 g
MOROCCAN MARINADE
Make and share this Moroccan Marinade recipe from Food.com.
Provided by CHILI SPICE
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the ingredients in a glass bowl. Add 4 servings of the meat of your choice (1 lb boneless or 2 lb bone-in). Mix to combine, cover and refrigerate for 4 hours (only 30 minutes for seafood or prawns).
Nutrition Facts : Calories 139.6, Fat 11.2, SaturatedFat 1.5, Sodium 6.8, Carbohydrate 10.8, Fiber 1.7, Sugar 6.9, Protein 1.2
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