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
YAEL'S MOROCCAN FISH
From a booklet called "Favorite Seafood Recipes" put out by the NJ Sea Grant Extension Program. Dr. Michael P. Weinstein is the President and CEO of NJ Marine Sciences Consortium and Director of the NJ Sea Grant College Program. This recipe is from his wife.
Provided by Oolala
Categories Peppers
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut off top and bottom of peppers, remove seeds and cut into eighths (8 slices).
- Peel and thinly slice garlic.
- Cut fish fillets into 2 1/2 inch wide pieces, wash and blot dry and set aside.
- Place water in a shallow, but large enough skillet for all ingredients eventually, and bring to a boil. Add peppers, garlic, a little salt, half the amount of paprika, olive oil and fava beans, and cook until peppers are nearly soft, about 10 minutes. If necessary, add more water to retain sufficient liquid.
- Add fish, remaining paprika, a little more salt and black pepper. Return to a boil and simmer on low heat for about 10-15 minutes; frequently basting fish with the liquid stock.
- Add the chopped cilantro during the last 3 minutes of cooking, and then remove pan from heat and let stand about 10 minutes.
- To serve, remove fish from the skillet to an appropriate platter and pour remaining ingredients over it. Sprinkle with a little fresh parsley and serve with lemon wedges.
Nutrition Facts : Calories 390.1, Fat 9.2, SaturatedFat 1.4, Cholesterol 124.7, Sodium 186.6, Carbohydrate 17.7, Fiber 5, Sugar 4, Protein 57.1
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 SHABBAT FISH
Every Shabbat my mother-in-law makes this fish. I've modified it since the fish she uses in Israel isn't available in the Midwest. When you smell this fish cooking, you know it's Shabbat! Serve this with lots of Challah to soak up the yummy juice!
Provided by Sephardi Jessi
Categories World Cuisine Recipes African North African Moroccan
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven to 200 degrees F (95 degrees C).
- Layer the sliced red peppers and sliced tomatoes in the bottom of a baking dish. Arrange the tilapia fillets on top of the vegetables.
- Combine the paprika, chicken bouillon, cayenne, salt, pepper, olive oil, and water and mix well. Pour the seasoning mixture over the fish. Sprinkle with parsley.
- Cover the baking dish with aluminum foil and bake in the preheated oven until the fish flakes easily with a fork and the vegetables are tender, about 1 hour.
Nutrition Facts : Calories 278.2 calories, Carbohydrate 5.9 g, Cholesterol 62.3 mg, Fat 12 g, Fiber 2.3 g, Protein 35.9 g, SaturatedFat 1.8 g, Sodium 303.1 mg, Sugar 3.2 g
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
More about "yaels moroccan fish recipes"
THE BEST MOROCCAN FISH RECIPE - JAMIE GELLER
From jamiegeller.com
Servings 3Total Time 50 minsCategory Fish
- Add 2 tablespoons of olive oil to a pot, add the chopped garlic and fry on medium heat until the garlic turns golden.
BEST MOROCCAN FISH RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
4.8/5 (71)Servings 6Cuisine MoroccanTotal Time 40 mins
- 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.
MAMAN'S MOROCCAN FISH - PAPRIKA FISH RECIPE - TORI AVEY
From toriavey.com
4.9/5 (25)Total Time 40 minsCategory Main CourseCalories 271 per serving
MOROCCAN-SPICED FISH RECIPE - REAL SIMPLE
From realsimple.com
MOROCCAN FISH RECIPE | LAALOOSH
From laaloosh.com
MOROCCAN FISH RECIPE: TRADITIONAL AFRICAN TAGINE - UNO CASA
From unocasa.com
MOROCCAN ‘FISH’ BALLS WITH TOMATO SAUCE AND FREEKEH SALAD
From rebelrecipes.com
MOROCCAN FISH BALLS – BUSY IN BROOKLYN
From busyinbrooklyn.com
YAEL’S MOROCCAN FISH - CHAMPSDIET.COM
From champsdiet.com
MOROCCAN FISH "MEAT BALLS" - JAMIE GELLER
From jamiegeller.com
MOROCCAN FISH - THE TASTE OF KOSHER
From thetasteofkosher.com
MORROCAN STYLE FISH BALLS - JAMIE GELLER
From jamiegeller.com
MOROCCAN BAKED FISH RECIPE - ARCHANA'S KITCHEN
From archanaskitchen.com
MOROCCAN FISH BALLS RECIPE | THE NOSHER - MY JEWISH …
From myjewishlearning.com
EASY ISRAELI MOROCCAN FISH - EASY SHMEEZY RECIPES
From easyshmeezyrecipes.com
PCC MOROCCAN YAM SALAD RECIPE | PCC COMMUNITY …
From pccmarkets.com
ONE PAN MOROCCAN FISH - LEXI'S CLEAN KITCHEN
From lexiscleankitchen.com
You'll also love