FISH TAGINE WITH CHERMOULA

Fish Tagine With Chermoula image

Provided by hollyfrolly

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs swordfish (halibut also works nicely)
1 onion, sliced thin
1 carrot, sliced thin
1 cup fresh cilantro, chopped
10 garlic cloves, minced
2 tablespoons gingerroot, fresh, grated
4 teaspoons ground cumin
1 cup lemon juice, fresh squeezed (6-8 lemons)
1 chile, minced, seeds removed
2 tomatoes, chopped (I like to use large heirlooms)
1/2 teaspoon salt (more, to taste)

Steps:

Preheat oven to 350°F.
Rinse fish and set aside. Prepare a nonreactive dish with cooking spray.
Arrange carrots and onions in dish and lay fish directly on top. Sprinkle them lightly with salt.
Combine cilantro, garlic, ginger, cumin, lemon juice, chile and half of the chopped tomatoes into a food processor and puree to form a sauce that is smooth. Add salt to taste.
Pour the sauce over the fish and veggies and top with the remaining tomatoes.
Cover the pan with foil and bake for 20-25 minutes.
Serve on top of couscous. Enjoy!

Nutrition Facts : Calories 276.7, Fat 7.6, SaturatedFat 1.9, Cholesterol 66.3, Sodium 466.5, Carbohydrate 17.1, Fiber 2.5, Sugar 5.7, Protein 36