Moroccan Spiced Fish Recipes

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.

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.

Steps:

• Blend all the spices together.
• Store in an airtight container up to 6 months.

Steps:

• Heat the olive oil in a large heavy-based pan over a medium heat.
• Add the onion and cook, stirring occasionally, for five minutes, or until the onion is translucent.
• Add the garlic, ginger, cumin, turmeric and cinnamon stick and cook for two minutes, stirring regularly.
• Add the cayenne pepper, tomatoes, salt and 250ml/9oz of water and cook, stirring frequently, for ten minutes.
• Add the fish and simmer for five minutes, or until the fish is almost cooked and tender.
• Add the chickpeas and honey and cook for a further 2-3 minutes, then season, to taste, with salt and freshly ground black pepper.
• To serve, spoon out the stew into bowls and garnish with fresh coriander leaves and flaked almonds.

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.

Steps:

• Heat the olive oil in a wide shallow pan, add the onions and soften for 5 minutes. Add the spices, tomatoes, apricots, honey, lemon zest and juice. Season then simmer, uncovered for 10 minutes.
• Take the two fish fillets and nestle them in the sauce. Cover the shallow pan and cook gently for 6 to 7 minutes until the fish flakes easily. Scatter with the cilantro leaves and serve with a generous helping of couscous.

Steps:

• In a food processor or blender purée the coriander, the parsley, the garlic, the lemon juice, the paprika, the cumin, the cayenne, 3 tablespoons of the oil, and salt and pepper to taste. In a skillet heat 1 inch of the additional oil to 375°F. on a deep-fat thermometer, dredge the fish in the flour, shaking off the excess, and in the oil fry it, turning it once, for 1-1/2 to 2 minutes on each side, or until it is cooked through. Transfer the fish to paper towels to drain, divide it between 2 plates, and drizzle the sauce over it.

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.