Yaels Moroccan Fish Recipes

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THE BEST MOROCCAN FISH



The Best Moroccan Fish image

This Moroccan fish recipe is gorgeous and packed with the full spectrum of flavors. Check out the video to see how it's made!

Provided by Jewlish by Jamie

Categories     Fish

Time 50m

Yield 3

Number Of Ingredients 18

2 tablespoons olive oil
3 cloves garlic, chopped
2 tablespoons tomato paste
1 teaspoon sugar
½ teaspoon salt
½ teaspoon black pepper
1 red pepper, cut into strips
1 green chili pepper, chopped small (keep the seeds for more spice)
5 whole cloves of garlic
1 cup water
3 fish fillets, tilapia, grouper, salmon, or your favorite fish
⅓ cup olive oil
2 tablespoons sweet paprika
½ teaspoon turmeric
Juice of ½ lemon
½ lemon, sliced
½ cup chopped parsley (and/or cilantro)
More parsley and cilantro for garnishing

Steps:

  • Add 2 tablespoons of olive oil to a pot, add the chopped garlic and fry on medium heat until the garlic turns golden. Add the tomato paste, sugar, salt and pepper. Stir. Add the red pepper and the spicy green chili pepper. If you want it to be very spicy, add the seeds. Without the seeds, it will only have a slight kick. Stir and fry for 2 more minutes. Add the whole garlic cloves and the water. Stir to scrape up the delicious caramelized flavor from the bottom of the pot. Cover and cook on medium heat for 15 minutes. In a mixing bowl, add ⅓ cup olive oil, turmeric and paprika. Mix. Dip the fish fillets into the mixture and coat on all sides. Add the fish to the pot, then pour the rest of the mixture into the pot. Squeeze the juice of ½ lemon, then place the slices of the rest of the lemon on top of the fish. Sprinkle with parsley or cilantro. Cover and cook on medium heat for 10 minutes. Garnish with fresh parsley or cilantro and serve hot with a scoop of the sauce.

Nutrition Facts :

BEST MOROCCAN FISH RECIPE



BEST Moroccan Fish Recipe image

This delicious Moroccan fish recipe takes the fish dinner game to a new level of delicious! Braised cod recipe in a saucy chickpea, tomato, and bell pepper medley and lots of warm Moroccan flavors from Ras El Hanout, paprika and cumin.

Provided by Suzy Karadsheh

Time 40m

Number Of Ingredients 15

Extra Virgin Olive Oil (I used Private Reserve EVOO)
8 garlic cloves, divided (4 minced cloves and 4 sliced)
2 tbsp tomato paste
2 medium tomatoes, diced
1 red pepper, cored, sliced
1 15-oz can chickpeas, drained and rinsed
1 1/2 cup water
Large handful fresh cilantro (about 1 cup fresh cilantro)
Kosher salt and black pepper
1 1/2 tsp Ras El Hanout, divided
1 1/2 lb cod fillet pieces (about 1/2 inch in thickness)
3/4 tsp paprika
1/2 tsp cumin
Juice of 1/2 lemon
1/2 lemon, sliced into thin rounds

Steps:

  • In a large pan with cover, heat 2 tbsp extra virgin olive oil (I used Private Reserve) over medium heat until shimmering but not smoking.
  • Add minced garlic and cook very briefly, tossing regularly, until fragrant. Add tomato paste, diced tomato, and bell peppers. Cook for 3 to 4 minutes over medium heat, tossing frequently.
  • Now, add chickpeas, water, cilantro, and sliced garlic. Season with kosher salt and pepper. Stir in 1/2 tsp Ras El Hanout spice mixture. Raise heat, if needed, and bring to a boil. Lower heat. Cover part-way and let simmer for about 20 minutes. (Check occasionally and add a little water if needed.)
  • Meanwhile, in a small mixing bowl, combine remaining Ras El Hanout with cumin and paprika. Season the fish with kosher salt and pepper and the spice mixture on both sides. Add a generous drizzle of extra virgin olive oil. Work the fish to make sure it's well coated with the spices and the olive oil.
  • When ready, add the season fish to the pan, and make sure to nestle the fish pieces into the saucy chickpea and tomato mixture. Ladle a bit of the sauce on top of the fish. Add lemon juice and lemon slices. Cook another 10 to 15 minutes over medium-low until the fish is fully cooked and flaky. Garnish with more fresh cilantro.
  • Serve immediately with your favorite crusty bread, grain, or rice.

Nutrition Facts : Calories 463 calories, Sugar 5.1 g, Sodium 135.5 mg, Fat 5.7 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 67.2 g, Fiber 8.9 g, Protein 23.7 g, Cholesterol 13.6 mg

MOROCCAN SHABBAT FISH



Moroccan Shabbat Fish image

Every Shabbat my mother-in-law makes this fish. I've modified it since the fish she uses in Israel isn't available in the Midwest. When you smell this fish cooking, you know it's Shabbat! Serve this with lots of Challah to soak up the yummy juice!

Provided by Sephardi Jessi

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 1h20m

Yield 6

Number Of Ingredients 10

1 red bell pepper, cut into thin strips
3 tomatoes, sliced
6 (6 ounce) tilapia fillets
2 tablespoons paprika
1 tablespoon chicken bouillon granules
1 teaspoon cayenne pepper
salt and pepper to taste
¼ cup olive oil
1 cup water
¼ cup chopped fresh parsley

Steps:

  • Preheat an oven to 200 degrees F (95 degrees C).
  • Layer the sliced red peppers and sliced tomatoes in the bottom of a baking dish. Arrange the tilapia fillets on top of the vegetables.
  • Combine the paprika, chicken bouillon, cayenne, salt, pepper, olive oil, and water and mix well. Pour the seasoning mixture over the fish. Sprinkle with parsley.
  • Cover the baking dish with aluminum foil and bake in the preheated oven until the fish flakes easily with a fork and the vegetables are tender, about 1 hour.

Nutrition Facts : Calories 278.2 calories, Carbohydrate 5.9 g, Cholesterol 62.3 mg, Fat 12 g, Fiber 2.3 g, Protein 35.9 g, SaturatedFat 1.8 g, Sodium 303.1 mg, Sugar 3.2 g

SPANISH MOROCCAN FISH



Spanish Moroccan Fish image

This Moroccan recipe was passed down for generations in my family. We usually serve it on the Sabbath night and holidays. It is a favorite! This dish may be served hot or cold according to taste.

Provided by Hanna R

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 1h20m

Yield 12

Number Of Ingredients 15

1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, finely chopped
1 (15 ounce) can garbanzo beans, drained and rinsed
2 red bell peppers, seeded and sliced into strips
1 large carrot, thinly sliced
3 tomatoes, chopped
4 olives, chopped
¼ cup chopped fresh parsley
¼ cup ground cumin
3 tablespoons paprika
2 tablespoons chicken bouillon granules
1 teaspoon cayenne pepper
salt to taste
5 pounds tilapia fillets

Steps:

  • Heat vegetable oil in a skillet over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garbanzo beans, bell peppers, carrots, tomatoes, and olives; continue to cook until the peppers are slightly tender, about 5 minutes more.
  • Sprinkle parsley, cumin, paprika, chicken bouillon, and cayenne over the vegetables. Season with salt. Stir to incorporate. Place tilapia on top of the vegetables and add enough water to cover the vegetables. Reduce heat to low, cover, and cook until fish flakes easily with a fork and juices run clear, about 40 minutes.

Nutrition Facts : Calories 268.2 calories, Carbohydrate 12.6 g, Cholesterol 69.6 mg, Fat 5.1 g, Fiber 3.3 g, Protein 41.7 g, SaturatedFat 0.9 g, Sodium 381.1 mg, Sugar 3.3 g

MOROCCAN BAKED FISH WITH POTATOES, PEPPERS AND OLIVES



Moroccan Baked Fish With Potatoes, Peppers and Olives image

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

2 large cloves garlic, minced
1 tablespoon minced flat-leaf parsley leaves
1 tablespoon minced cilantro leaves
1 teaspoon ground cumin
1 teaspoon paprika, preferably hot
1 pinch saffron threads, crushed
2 tablespoons white wine vinegar
Juice of 1 lemon
1 tablespoon tomato paste
1 and 1/2 pounds fish fillets (4 fillets): fluke, black sea bass, hake
1 pound large Yukon Gold potatoes, peeled, in half-inch-thick slices
3 tablespoons extra virgin olive oil
Salt and black pepper
1 red bell pepper, cored and slivered
1 pint (1 pound) cherry tomatoes, halved
Half-cup pitted Kalamata olives

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

WHOLE BAKED FISH, MOROCCAN-STYLE



Whole Baked Fish, Moroccan-Style image

Provided by Moira Hodgson

Categories     dinner, main course

Time 2h30m

Yield 4-6 servings

Number Of Ingredients 10

1 bunch fresh coriander
2 cloves garlic
2 tablespoons vinegar
Juice of 1 lemon or lime
1 tablespoon paprika
1 tablespoon cumin
1/2 teaspoon crushed chili
Coarse salt and freshly ground pepper to taste
2 tablespoons olive oil
1 4-pound whole fish such as striped bass, sea bass, red snapper, head and tail intact

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

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