Moroccan Style Hot Fish
Recipe: #18847
May 05, 2015
Categories: Peppers, Middle Eastern, Moroccan, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Hot Peppers, Spicy, more
"Hot as in spicy. North African Jews traditionally serve grouper on Rosh Hashana. From "The Magic of Moroccan Cuisine" by Guy Peretz and Nissim Krispil. Adapted from the Book of New Israeli Food."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (414.2 g)
- Calories 452.9
- Total Fat - 29.9 g
- Saturated Fat - 4.3 g
- Cholesterol - 62.9 mg
- Sodium - 557.6 mg
- Total Carbohydrate - 11.8 g
- Dietary Fiber - 5.6 g
- Sugars - 4.9 g
- Protein - 35.2 g
- Calcium - 124 mg
- Iron - 4 mg
- Vitamin C - 94.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Line a wide saucepan with peppers, garlic, parsley and cilantro.
Step 2
Combine paprika, olive oil and salt.
Step 3
Dip fish in paprika mix and arrange in saucepan.
Step 4
Combine remaining mix with water and pour over fish.
Step 5
Cook for 10-15 minutes over high heat.
Step 6
Reduce heat, cover and continue cooking for another 15 minutes, or until sauce thickens.
Tips
No special items needed.
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