Best Moroccan Spiced White Fish Recipes

BEST MOROCCAN FISH RECIPE

BEST Moroccan Fish Recipe image

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

Ingredients

Extra Virgin Olive Oil (I used Private Reserve EVOO)
8 garlic cloves, divided (4 minced cloves and 4 sliced)
2 tbsp tomato paste
2 medium tomatoes, diced
1 red pepper, cored, sliced
1 15-oz can chickpeas, drained and rinsed
1 1/2 cup water
Large handful fresh cilantro (about 1 cup fresh cilantro)
Kosher salt and black pepper
1 1/2 tsp Ras El Hanout, divided
1 1/2 lb cod fillet pieces (about 1/2 inch in thickness)
3/4 tsp paprika
1/2 tsp cumin
Juice of 1/2 lemon
1/2 lemon, sliced into thin rounds

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 SPICED FISH WITH GINGER MASH

Moroccan Spiced Fish With Ginger Mash image

Spiced white fish served over a bed of mashed sweet potatoes. You can use commercial harissa, or there are several recipes for it here on Food.com. Tilapia or cod works well.

Provided by Outta Here

Categories Yam/Sweet Potato

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 large sweet potatoes, peeled and cut into chunks
2 teaspoons unsalted butter, softened
1 garlic clove, peeled and minced
1/2-1 teaspoon harissa
1 lemon, zest of
1/8 cup fresh cilantro, chopped
1 piece fresh gingerroot, peeled and finely grated (about 1-inch)
2 white fish fillets, skinless
salt and pepper, to taste

Steps:

Heat oven to 350°F Coat a small baking dish (big enough to just hold fish filets) with nonstick cooking spray.
Cook the sweet potatoes in boiling, salted water for about 10 minutes or until just tender when pierced with a knife.
Meanwhile, mix together the butter with the garlic, harissa, lemon zest, cilantro, salt and pepper.
When the potatoes are ready, drain thoroughly, mash with the ginger and salt and pepper; keep warm.
Place the fish in baking pan, season with salt and pepper, then spread half the butter mixture over each fillet. Bake for about 8 minutes until just cooked through.
Serve with the mashed sweet potatoes.

Nutrition Facts : Calories 239.4, Fat 5.2, SaturatedFat 2.7, Cholesterol 71.8, Sodium 139.6, Carbohydrate 29.4, Fiber 4.8, Sugar 6.2, Protein 19.4