Moroccan Spiced Fish With Ginger Mash Recipes

COLD ROASTED MOROCCAN SPICED SALMON

Steps:

• In a small bowl, combine the cinnamon, cumin, salt, ginger, mustard, nutmeg, cayenne, allspice, and sugar; set aside.
• Line a baking sheet with foil, then spray with nonstick cooking spray. Rinse the salmon with cold water and pat dry. Lightly sprinkle the skin with the spice mix, then place the salmon skin-side down on the prepared baking sheet. Sprinkle the remaining spice mix evenly over the salmon. Allow the salmon to come to room temperature, 30 to 40 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Sprinkle the salmon with lime juice and roast in the oven for 12 minutes. Remove from oven and allow to stand at room temperature for 15 minutes. The salmon will still be rare when removed from the oven, but will continue to cook as it rests. After 15 minutes, wrap the fish tightly with foil and refrigerate for at least 2 hours before serving.

MOROCCAN SPICED FISH WITH GINGER MASH

Steps:

• Heat oven to 200C/fan 180C/gas 6. Cook the sweet potatoes in boiling, salted water for about 10 mins or until just tender when pierced with a knife. Meanwhile, mix together the butter with the garlic, harissa, lemon zest, chopped coriander and some seasoning. When the potatoes are ready, drain thoroughly, mash with the ginger and seasoning, then keep warm.
• Place the fish in a roasting tin, season, then spread half the flavoured butter over each fillet. Roast for about 8 mins until just cooked through. Serve with the ginger mash and some green veg.

MOROCCAN SPICED WHITE FISH

Steps:

• Preheat the oven to 400 degrees F.
• Score the fish with a paring knife by making several 1-inch slits in the skin on each side, being careful not to cut in too deep. Put the fish on a dish and drizzle with the lemon juice and 1/2 of the oil. Press the garlic into the score marks. Rub the spice mix all over the inside and outside of the fish. Cover with plastic wrap, and allow it to marinate in the fridge for one hour. Heat a skillet large enough to hold the whole fish over high heat until it is almost smoking. Carefully pour the remaining oil into the pan and let it heat. Place the fish in the pan, sear it well on both sides, and then place it in the oven for about 7 minutes, or until the fish flakes easily. Transfer the fish to a serving platter.
• Combine all ingredients in a small bowl.

MOROCCAN MARINATED FISH

Steps:

• Wipe the fish dry with paper towels.
• Combine all the ingredients in a blender and mix until smooth. Coat the fish, inside and out, with the marinade and leave for an hour at room temperature.
• Preheat oven to 375 degrees.
• Bake the fish for 20 to 30 minutes or until cooked.

MOROCCAN SPICED FISH

Steps:

• Adjust the oven rack to 3 to 4 inches below the broiling element.
• In a small bowl combine the garlic, oil, cumin, cinnamon, allspice and salt.
• Preheat the broiler.
• Rinse the fish and pat dry.
• With a sharp knife, trim white or grayish fat from skin side and edges of each fillet.
• Rub the top of fillets with the spice mixture, then arrange on a broiler pan.
• Broil the fish, without turning it, until opaque in the center, 10 to 12 minutes.
• Serve with dollops of plain yogurt, wedges of lemon and chopped fresh cilantro, basil or mint, if you like.

MOROCCAN SPICED FISH WITH GINGER MASH

Steps:

• Heat oven to 350°F Coat a small baking dish (big enough to just hold fish filets) with nonstick cooking spray.
• Cook the sweet potatoes in boiling, salted water for about 10 minutes or until just tender when pierced with a knife.
• Meanwhile, mix together the butter with the garlic, harissa, lemon zest, cilantro, salt and pepper.
• When the potatoes are ready, drain thoroughly, mash with the ginger and salt and pepper; keep warm.
• Place the fish in baking pan, season with salt and pepper, then spread half the butter mixture over each fillet. Bake for about 8 minutes until just cooked through.
• Serve with the mashed sweet potatoes.