This Moroccan Fish is a weekly dinner staple at my house. If you like flavor and a bit of heat, it might become one of yours too.
UPDATE: We’ve recently been making this with salmon and sometimes adding chickpeas too. Chili peppers scare you? Try replacing with milder jalapeños.
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 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.
Time for Flavor! This Moroccan Fish Dish is a Hit.
Ingredients
- 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) and divided
- 1½ tsp paprika, divided
- ½ tsp turmeric, divided
- 1 tsp salt (or to taste), divided
- 1 tbsp 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 or salmon
Instructions
- 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.
Notes
Serve hot, with each fillet topped with some of the sauce and cooked bell pepper.
You can find Raskin’s Fish at:
- 320 Kingston Avenue, Brooklyn, NY 11213 (Original Location)
- 589 East New York Avenue, Brooklyn, NY 11225 (The Marketplace)
- 1689 60th Street, Brooklyn, NY 11204
- Season’s stores in Lakewood, NJ, Clifton, NJ, and The 5 Towns, NY
718 RAS-KINS 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!
4 tbsp equals 1.4c.
Oops, I meant to type 4 tbsp equals a quarter of a cup
Was a hit in my house! Each and every recipe on this site is amazing and all my picky eaters r eating them ??
I see tomato paste on the instructions but I don’t see an amount on the ingredient list . Would you please specify . Thanks
I saw this recipe in your cookbook and it looks so flavorful! Will it work with salmon?
Yes it will be great with salmon. Salmon is one of the best option to cook with this recipe. The only thing is that in the original recipe (marocan) there is no tomato paste!!!