It’s a weekly dinner staple at my house. If you like flavor and a bit of heat, it might become one of yours too.
My husband loves Moroccan food and this dish is his favorite. He actually prepared this dish on a Tisha B’Av (this is what was tempting him…go figure) and it was a huge hit! Since then, I prepare it quite often…it’s extremely flavorful and although it doesn’t call for the the typical household ingredients, it’s worth the grocery trip if you enjoy a really flavorful dish.
Recipe courtesy of Avigdor Brueh, executive chef at the Hilton Tel Aviv.
The chili peppers give it a hot factor. To release the hot flavors cut the chili peppers in half lengthwise or trim the stems off. If you’d prefer it less spicy, keep them whole.
- ½ cup canola oil, divided (you can half the amount of oil for a lighter version)
- 1 large red bell pepper, seeded and sliced into thin strips
- 4-5 large ripe tomatoes, diced
- 1 head of garlic, cloves peeled
- 1 bunch cilantro, chopped (rough stems discarded), divided
- 1 ½ teaspoons paprika, divided
- ½ teaspoon turmeric, divided
- 1 teaspoon salt (or to taste), divided
- 1 tablespoon tomato paste
- 3-4 red chili peppers
- ½ cup water
- 6 Raskin's Halibut Fillet (turbot) or any firm white fish fillets such as tilapia (not salmon)
- In a large deep skillet, add ¼ cup of the canola oil and heat for a couple of minutes over medium heat. Add bell pepper and tomatoes and cook for a few minutes, until soft.
- Add garlic, lower heat, and continue cooking for a few minutes longer.
- Add ¼ of the cilantro, ½ teaspoon paprika, ¼ teaspoon turmeric, ½ teaspoon salt, tomato paste, chili peppers, and water. Cover and cook, stirring occasionally, for approximately 20 minutes.
- In a separate bowl, combine the remaining oil, paprika, turmeric, salt, and cilantro.
- Dip each fish fillet and coat well with the mixture. Add the fish fillets to the sauce. Scrape the remainder of the mixture from the bowl and drizzle over fish fillets. Cover pan with a lid and cook for approximately 20 minutes, or until fish is cooked through.
- Serve hot, with each fillet topped with some of the sauce and cooked bell pepper.
Raskin’s Turbot tastes like Sea Bass, but has the calories of Tilapia. – Shani Taub
[small_title title=”You can find Raskin’s Fish at:”]
• 320 Kingston Avenue, Brooklyn, NY 11213 (The Original Location)
• 589 East New York Avenue, Brooklyn, NY 11225 (The Marketplace)
• 1689 60th Street, Brooklyn, NY 11204
• At Season’s Stores in Lakewood, NJ; Clifton, NJ; and the 5 Towns, NY
718-RASKINS
This post was sponsored in part by Raskin’s Fish. All opinions are our own.
First step says 1/4 cup canola but ingredients only says 4 tbs ? Did I get something wrong ?
@Sara – Thanks for pointing that out. The recipe was revised because we tried to cut down on the oil. I just updated it! Let us know how it works out!
Was a hit in my house! Each and every recipe on this site is amazing and all my picky eaters r eating them ??