TAJIN SAMAK (MOROCCAN OVEN-POACHED FISH WITH CILANTRO)
This Moroccan fish recipe can be made with red snapper, sea bass, striped bass or trout & stuffed with a cilantro mixture plus tomatoes, potatoes & carrots.
Provided by Gil Marks
Categories Pareve
Time 1h5m
Yield 5 to 6 servings (4-lb. fish)6 to 8 servings (5-lb. fish)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F (190°C).Combine the cilantro, scallions, lemon juice, garlic, paprika, salt, pepper, and cayenne. Stuff half of the cilantro mixture into the fish and secure with toothpicks. Place the fish in a baking dish large enough to fit it and spread the remaining cilantro mixture over top.Cover with the tomatoes, potatoes, and carrots. Drizzle with the oil, then add the water.Cover the pan, place in the oven, and bake until done (about 35 minutes for 3 pounds; 45 minutes for 4 pounds).Remove from the oven and let stand in the cooking liquid for 15 minutes. Serve warm or cold. Garnish with lemon slices and parsley sprigs.
FRAGRANT FISH TAGINE
A flavourful fish dish that is perfect for a crowd or can be frozen in batches for a handy midweek treat
Provided by Sara Buenfeld
Categories Buffet, Dinner, Main course, Supper
Time 1h
Number Of Ingredients 18
Steps:
- To make the chermoula, put the oil, garlic, cumin, paprika, three-quarters of the coriander and the salt in a small bowl. Add the lemon juice, then blitz with a hand blender until smooth. Spoon half over the fish fillets and turn them over to coat both sides. Set aside to marinate.
- Heat the oil and fry the onions and garlic until softened and starting to colour, about 4-5 mins. Add the cumin and paprika and cook for 2 mins more. Add the tomatoes, stock, olives and lemon zest, stir in remaining chermoula and simmer, uncovered for 10 mins.
- Stir in the peppers and potatoes, cover and simmer for 15 mins until the potatoes are tender. If freezing, reserve half the sauce and chill before freezing.
- Stir the remaining coriander into the tagine, then arrange the fish fillets on top (if freezing a batch, reserve 4 portions of fish), and cook for 4-6 mins until the fish is just cooked. Serve with basmati rice, boiled with a little saffron if you like.
Nutrition Facts : Calories 282 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 2.76 milligram of sodium
MOROCCAN FISH TAGINE
This delicious healthy dish common to North Africa, particularly Morocco, is one of my favorites when entertaining guests. The wonderful spices blended with fresh vegetables and fish is a crowd pleaser. The fish is marinated in a chermoula sauce to soak up all the wonderful spices prior to cooking. This dish is prepared in a traditional method in a ceramic tagine, but can be prepared in a heavy lidded pot. This dish as it cooks emits some of the most wonderful smells throughout the house. Serve with couscous or rice and crusty bread to mop up all the wonderful sauce!
Provided by winechef
Time 3h50m
Yield 6
Number Of Ingredients 18
Steps:
- Mix 1/2 cup olive oil, 1/2 cup cilantro, parsley, lemon juice, garlic, paprika, ginger, cumin, salt, and saffron in a large glass or ceramic bowl. Add cod and mix well. Cover and marinate in the refrigerator for 2 hours.
- Heat 1 tablespoon olive oil in a large pot or tagine. Layer onion rings, carrot matchsticks, and potato slices in the pot in that order. Remove cod from marinade and spread evenly over potatoes. Cover cod with green bell pepper rings and tomato strips. Sprinkle 1/4 cup cilantro on top. Pour marinade over cilantro.
- Cover pot tightly and cook over low heat until potatoes are tender and cod flakes easily with a fork, about 1 hour.
Nutrition Facts : Calories 368.1 calories, Carbohydrate 22 g, Cholesterol 40.9 mg, Fat 21.4 g, Fiber 4.2 g, Protein 23.1 g, SaturatedFat 3 g, Sodium 289.4 mg, Sugar 5 g
TAGIN SAMAK - EGYPTIAN FISH STEW
Posted for Visit Egypt / NAME forum May 2012. For the fish, use any white sea fish that is not too flaky.
Provided by Mia in Germany
Categories Southwest Asia (middle East)
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Quickly fry fish filets in some oil, than let drain on paper towel.
- Thinly slice onions.
- Preheat oven to 350 degrees.
- In a skillet, melt butter and fry raisins until soft.
- Remove from skillet, add sliced onions and cook until lightly browned.
- Add tomatoes, parsley and sugar, bring to a boil.
- Add cumin (more if desired), lemon juice and salt and pepper to taste.
- Put fish into baking dish, cover with tomato sauce and bake for 10 minutes at 350 degrees.
- In a dry skillet, toast the pine nuts.
- Divide fish onto platters and garnish with toasted pine nuts.
Nutrition Facts : Calories 72.2, Fat 3.6, SaturatedFat 1.9, Cholesterol 7.6, Sodium 34.8, Carbohydrate 9.8, Fiber 1.9, Sugar 5.2, Protein 1.5
EGYPTIAN STYLE BAKED FISH (SANEYA SEMAAK)
This was first prepared by my friends husband, it was so good, I had to know how he did it. I made as below, changed his recipe alittle bit but is so so yummy. The orange does not make it sweet at all, rather gives it a smooth beautiful taste. Enjoy!
Provided by cooking in cairo...
Categories Egyptian
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Spray a glass baking dish with a bit of non-stick cooking spray, or rub lightly with Olive Oil.
- Wash the fish well.
- Slice the fish into medium size slices. Not too thick or thin, up to you.
- Lay the fish slices in baking dish.
- Sprinkle generously with cumin, salt, pepper, old bay spice and add a bit of garlic, keep the rest for top later. Squeeze the juice of lemon over this.
- Take remaining garlic, jalapeno, celery leaves and cilantro, add a half teaspoon of cumin and pound into a paste (using a mortar pestle or even a quick spin in food processor), does not have to be totally paste, but put together and blend well, spread this over fish. (You can squeeze lemon juice into this to make easier to blend).
- Add all chopped vegetables, peppers, onions.
- Squeeze the juice of orange into baking dish, top with pats of butter. You may add a bit more seasoning to top if you like.
- Cover with foil and bake in oven at 350 degrees for approximately 45 minutes.
- Towards end of baking, you may uncover if you want to lessen juices or to brown, but just as good with juices, great over brown fish rice with onion. (see my recipes).
- ***LEFTOVER TIP*** If you make this dish and you have leftovers, the next day slice an onion, sauté it in butter, chop a small tomato, add to the onion and cook until a bit smooth, add leftover fish dish, and a few pats of butter...this way is even better than when made fresh the first time, it was for me anyway... ENJOY!
Nutrition Facts : Calories 284.4, Fat 16.7, SaturatedFat 9.9, Cholesterol 82.2, Sodium 91.8, Carbohydrate 15.7, Fiber 4, Sugar 7.8, Protein 19.9
FISH TAGINE WITH SAFFRON & ALMONDS
A low calorie Moroccan fish stew flavoured with saffron, almonds, cinnamon, ginger and more. It's ideal for entertaining- make a batch ahead and freeze
Provided by Cassie Best
Categories Main course
Time 40m
Number Of Ingredients 20
Steps:
- Heat the oil in a large pan. Add the onion and cook for a few mins until soft. Meanwhile, put the saffron in the hot stock and leave to steep. Add the garlic, ginger and chilli to the pan and cook for a few mins more. Tip in the spices and tomato purée, stir for a few mins until fragrant, then add the tomatoes, ground almonds, orange zest and juice, honey and saffron-scented stock, making sure that you use all of the saffron strands. Simmer, uncovered, for 10 mins, until the tomatoes have broken down and the sauce has thickened a little.
- Add the fish to the pan, making sure the pieces are all nestled under the sauce. Cover with a lid and simmer on a low heat for 2-3 mins until just cooked. Check seasoning, add the coriander and scatter with the toasted almonds. Serve scattered with the chilli, along with some couscous and a blob of natural yogurt, if you like.
Nutrition Facts : Calories 299 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 0.7 milligram of sodium
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