Time for Flavor! This Moroccan Fish Dish is a Hit.
Servings: 6
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
Raskin's Turbot tastes like Sea Bass, but has the calories of Tilapia. - Shani Taub
