MOROCCAN BAKED FISH WITH POTATOES, PEPPERS AND OLIVES
Bake fish Moroccan-style with spices, herbs, tomatoes and olives. This easy all-in-one recipe can be served immediately or at room temperature, making it perfect for a dinner party. Double or triple it if you'd like, and include it as part of a buffet. With a good bottle of wine, it will feel just like summer.
Provided by Florence Fabricant
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine garlic, parsley, cilantro, cumin, paprika and saffron in a dish big enough for the fish. Mix vinegar, lemon juice and tomato paste in a small bowl. Add to dish and mix. Place fillets in the dish, turning to coat them, cover and set aside to marinate 2 hours at room temperature, 3 hours if refrigerated.
- Place potatoes in a saucepan, add water to cover, bring to a boil, reduce heat and simmer 15 minutes. Drain.
- Brush a baking dish that can go to the table and will hold the fish in a single layer with a little of the oil. Heat oven to 350 degrees. Spread potatoes in the dish, season with salt and pepper, and place fish fillets on top. Scatter peppers and tomatoes over fish. Add a little more salt and pepper. Spoon any excess marinade over fish, strew with olives, drizzle with remaining oil and bake about 30 minutes, until fish is just cooked through.
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 1127 milligrams, Sugar 6 grams
MOROCCAN GREEN FISH CURRY (WITH SNAPPER)
Taken from here = http://www.lifestylefood.com.au/recipes/12365/moroccan-green-fish-curry-with-snapper this wasn't on the website.
Provided by Satyne
Categories Moroccan
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Blitz all curry paste ingredients together in processor to smoothish consistency.
- Preheat oven 180°C.
- Portion fish and marinate in paste for a few mins (reserve about 2Tbs of the paste).
- Using a big frying pan, sauté onions in olive oil and then push to side of pan.
- Add marinated fish and lightly brown the fish on each side for about 1 minute and then evenly distribute onion back over the top.
- Add coconut cream and 2 tablespoons of remaining curry paste and continue to cook on medium heat for about ten minutes.
- Sprinkle the spinach over the top and wack in the oven for a further ten minutes; the sauce will reduce a little and thicken. The cooking time can vary with the thickness of fillets, ready when fish falls apart easily with knife.
- Garnish with fresh coriander and a squeeze of lemon.
- Best served with rice or couscous.
Nutrition Facts : Calories 728, Fat 31.4, SaturatedFat 19.7, Cholesterol 78.3, Sodium 174.9, Carbohydrate 65, Fiber 2.3, Sugar 59.7, Protein 47.4
THAI GREEN CURRY WITH RED SNAPPER, JUMBO PRAWNS AND COCONUT RICE
Everybody is always talking about yellow and red curry. I'm a green curry man, especially with fresh seafood. The aroma of the lemongrass, garlic and chilies just makes anything it touches sing.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F.
- For the coconut rice: Add the rice into a pot (one you have a matching lid for!). Spoon in the coconut oil and mix with the rice; this creates a nice fat barrier to ensure well-separated grains of rice. Add the well-shaken can of coconut milk, water, salt and sugar to the pot. Give it a good stir and cover with a lid. Bring to a boil and then immediately bring to a gentle simmer. Cover and simmer for 10 minutes. Bring it off the heat with the cover still on and let the rice rest for 15 minutes.
- For the curry: Place the unsweetened shredded coconut onto a small sheet tray. Place into the oven to toast for 5 minutes, or until golden brown.
- Melt the coconut oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the green curry paste and stir to combine. Toast it in the coconut oil for 5 minutes, until fragrant to bloom the spices, whisking frequently. Add the coconut milk, brown sugar and fish sauce and stir to combine. Add the mushrooms and cook for 5 minutes. Add the snap peas, bell pepper and kale and continue to cook for another 2 to 3 minutes. Sprinkle the prawns with salt, then add into the curry to poach in the liquid. Cover and cook for 2 minutes. Season the curry with salt if necessary.
- Sprinkle the snapper on both sides with salt and pepper and score the skin. Heat a large nonstick sauté pan with the vegetable oil over high heat. Place the fish into the pan skin-side down to sear. Reduce the heat to medium-high. Cook for 4 minutes, until the skin is crispy, then flip and cook for another 4 minutes.
- Plate a scoop of coconut rice, followed by sauce, prawns and fish, skin-side up. Garnish with the fresh mint, Thai basil, toasted coconut and lime wedges.
WHOLE BAKED FISH, MOROCCAN-STYLE
Provided by Moira Hodgson
Categories dinner, main course
Time 2h30m
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Reserving a few sprigs of coriander for garnishing, combine all the ingredients except the fish in an electric blender and mix until smooth. With a sharp knife, make three slashes in the skin. Smear the mixture in the fish cavity and over the skin. Leave to marinate at room temperature for about 2 hours.
- Broil the fish for about 10 minutes on each side, depending on the thickness of the fish, or until cooked. Arrange on a serving platter, garnish with coriander and lemon slices.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 6 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 63 grams, SaturatedFat 2 grams, Sodium 773 milligrams, Sugar 0 grams
MOROCCAN RED SNAPPER WITH CUMIN SEEDS
A lovely roasted fish from Morocco, originally appeared in Saveur in 1999. Cook time includes thirty minutes marinating time.
Provided by Chef Kate
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Grind together cumin seeds, garlic cloves, chopped parsley and salt with a mortar and pestle.
- Transfer to a small bowl and mix in the lemon juice.
- Place red snappers in a large, shallow baking pan and rub spice mixture all over fish.
- Cover with plastic wrap and marinate in refrigerator for at least 30 minutes. Preheat oven to 500°.
- Remove fish from refrigerator and scatter carrots, potatoes, tomatoes, green bell pepper, sliced lemon, green chiles (such as anaheims) over and around fish.
- Pour water and extra-virgin olive oil over fish and vegetables.
- Bake, basting often, until fish is cooked through, about 30 minutes.
Nutrition Facts : Calories 957.1, Fat 25.7, SaturatedFat 4, Cholesterol 168.3, Sodium 2230.6, Carbohydrate 77.5, Fiber 12.5, Sugar 9.9, Protein 103.7
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