Best Moroccan Fried Fish Spice Blend Recipes

The Best Moroccan Fish image

Provided by Jewlish by Jamie

Categories Fish

Time 50m

Yield 3

Number Of Ingredients 18

2 tablespoons olive oil
3 cloves garlic, chopped
2 tablespoons tomato paste
1 teaspoon sugar
½ teaspoon salt
½ teaspoon black pepper
1 red pepper, cut into strips
1 green chili pepper, chopped small (keep the seeds for more spice)
5 whole cloves of garlic
1 cup water
3 fish fillets, tilapia, grouper, salmon, or your favorite fish
⅓ cup olive oil
2 tablespoons sweet paprika
½ teaspoon turmeric
Juice of ½ lemon
½ lemon, sliced
½ cup chopped parsley (and/or cilantro)
More parsley and cilantro for garnishing

Steps:

Add 2 tablespoons of olive oil to a pot, add the chopped garlic and fry on medium heat until the garlic turns golden. Add the tomato paste, sugar, salt and pepper. Stir. Add the red pepper and the spicy green chili pepper. If you want it to be very spicy, add the seeds. Without the seeds, it will only have a slight kick. Stir and fry for 2 more minutes. Add the whole garlic cloves and the water. Stir to scrape up the delicious caramelized flavor from the bottom of the pot. Cover and cook on medium heat for 15 minutes. In a mixing bowl, add ⅓ cup olive oil, turmeric and paprika. Mix. Dip the fish fillets into the mixture and coat on all sides. Add the fish to the pot, then pour the rest of the mixture into the pot. Squeeze the juice of ½ lemon, then place the slices of the rest of the lemon on top of the fish. Sprinkle with parsley or cilantro. Cover and cook on medium heat for 10 minutes. Garnish with fresh parsley or cilantro and serve hot with a scoop of the sauce.

Nutrition Facts :

Fried Fish with Moroccan-Style Herb Sauce image

Yield Serves 2

Number Of Ingredients 10

1/4 cup coarsely chopped fresh coriander
1/4 cup coarsely chopped fresh parsley leaves
1 garlic clove, minced
2 tablespoons fresh lemon juice
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/8 teaspoon cayenne, or to taste
3 tablespoons vegetable oil plus additional for frying the fish
1 pound skinless firm-fleshed white fish filet, such as cod or halibut, cut into 4 equal pieces
all-purpose flour seasoned with salt and pepper for dredging the fish

Steps:

In a food processor or blender purée the coriander, the parsley, the garlic, the lemon juice, the paprika, the cumin, the cayenne, 3 tablespoons of the oil, and salt and pepper to taste. In a skillet heat 1 inch of the additional oil to 375°F. on a deep-fat thermometer, dredge the fish in the flour, shaking off the excess, and in the oil fry it, turning it once, for 1-1/2 to 2 minutes on each side, or until it is cooked through. Transfer the fish to paper towels to drain, divide it between 2 plates, and drizzle the sauce over it.

Fried Fish With Moroccan Herb Sauce image

Provided by MsKittyKat

Categories Halibut

Time 12m

Yield 2 serving(s)

Number Of Ingredients 12

1/4 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped fresh parsley leaves
1 clove garlic, minced
2 tablespoons fresh lemon juice
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/8 teaspoon cayenne, to taste
3 tablespoons vegetable oil, plus
additional oil, for frying the fish
1 lb halibut or 1 lb grouper, cut into four equal pieces
all-purpose flour, seasoned with
salt and pepper, for dredging the fish

Steps:

In a food processor or blender purée the coriander, the parsley, the garlic, the lemon juice, the paprika, the cumin, the cayenne, 3 tablespoons of the oil, and salt and pepper to taste.
In a skillet heat 1 inch of the additional oil to 375°F on a deep-fat thermometer, dredge the fish in the flour, shaking off the excess, and in the oil fry it, turning it once, for 1-1/2 to 2 minutes on each side, or until it is cooked through.
Transfer the fish to paper towels to drain, divide it between 2 plates, and drizzle the sauce over it.

Nutrition Facts : Calories 430.9, Fat 22.7, SaturatedFat 3.1, Cholesterol 124.7, Sodium 183.6, Carbohydrate 2.7, Fiber 0.7, Sugar 0.6, Protein 52.4

Moroccan Spiced White Fish image

Provided by Food Network

Categories main-dish

Time 1h22m

Yield 2 servings

Number Of Ingredients 16

1 to 2 pounds whole white fish
1 lemon, juiced
1/4 cup olive oil
2 garlic cloves, chopped
4 tablespoons Moroccan Spice mix, recipe follows
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 tablespoon paprika
1 teaspoon turmeric
1 teaspoon ground ginger
1 tablespoon sugar
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F.
Score the fish with a paring knife by making several 1-inch slits in the skin on each side, being careful not to cut in too deep. Put the fish on a dish and drizzle with the lemon juice and 1/2 of the oil. Press the garlic into the score marks. Rub the spice mix all over the inside and outside of the fish. Cover with plastic wrap, and allow it to marinate in the fridge for one hour. Heat a skillet large enough to hold the whole fish over high heat until it is almost smoking. Carefully pour the remaining oil into the pan and let it heat. Place the fish in the pan, sear it well on both sides, and then place it in the oven for about 7 minutes, or until the fish flakes easily. Transfer the fish to a serving platter.
Combine all ingredients in a small bowl.