Spicy Moroccan Fish

    • Prep Time
    • 35 mins
    • Cook Time
    • 30 mins
    • Yield
    • 2 lbs
    • Difficulty Level

Spicy Moroccan fish is a beautiful dish and the best part is, it can be served hot or cold. My family prefers it hot served with bread, to soak up all the delicious, fiery sauce. Spicy Moroccan fish is a great dish for a Shabbat dinner or for any occasion.

If you don’t like it very spicy, replace the hot pepper flakes with a milder pepper. You can also make it with any fish you like. I sometimes add salmon, but halibut is my favorite for this recipe. Enjoy!

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18 Ratings

Ingredients

  • 1/2 cup parsley
  • 1 tbsp cumin
  • salt and pepper to taste
  • 1/2 tsp cayenne pepper
  • 2 lbs fillet of cod, halibut, salmon or sea bass
  • 4 tbsp olive oil
  • 1 onion, thinly sliced
  • 1/2 tsp hot pepper flakes
  • 2 tbsp tomato paste
  • 1 1/2 lbs plum tomatoes, thinly sliced

Instructions

  • 1. Process parsley and garlic in food processor until fine.
  • 2. Place half parsley mixture in bowl. Add cumin, salt, pepper and cayenne. Spread spice mixture over fish and marinate for 30-60 minutes.
  • 3. In a Dutch oven, heat olive oil. Add onion and hot pepper flakes and sauté until onions are translucent, about 5 minutes. Mix in the other half of the parsley mixture. Add in tomato paste, and then tomatoes.
  • 4. Add fish in 1 layer. Top with spice marinade, cover and cook for 15 minutes.
  • 5. Remove fish. Reduce sauce over a high flame for 10 minutes. Ladle sauce over fish and serve!

Instructions

  • 1. Process parsley and garlic in food processor until fine.
  • 2. Place half parsley mixture in bowl. Add cumin, salt, pepper and cayenne. Spread spice mixture over fish and marinate for 30-60 minutes.
  • 3. In a Dutch oven, heat olive oil. Add onion and hot pepper flakes and sauté until onions are translucent, about 5 minutes. Mix in the other half of the parsley mixture. Add in tomato paste, and then tomatoes.
  • 4. Add fish in 1 layer. Top with spice marinade, cover and cook for 15 minutes.
  • 5. Remove fish. Reduce sauce over a high flame for 10 minutes. Ladle sauce over fish and serve!

Rate this recipe

  • 18 people rated this recipe

  • Average Rating

    (3.6 / 5)


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