Spicy Moroccan Fish
Estee
So good you won't want to eat anything else.
- 4 tilapia fillets
- 1 lemon
- whole head of garlic peeled
- 1 1/2 red bell pepper
- 3 hot red peppers
- 1/2 tsp Turmeric
- 1 tsp salt
- 2 tsp Moroccan paprika-paprika in oil
- 1/2 tsp chicken soup mix
- 1/2 cup Canola oil
- 1/2 cup Parsley
- 1/2 cup Cilantro
- drizzle of olive oil
Spices
Add your spices to the pan. Turmeric, salt, Moroccan paprika, soup mix, and a half cup oil. Roughly cut in the cilantro and parsley.
Cook
Place pan over medium flame and bring to a boil. Check every fifteen minutes and take pan and move in a circular motion, to evenly distribute the oil and make sure the bottom layer isn't burning. Drizzle with olive oil. Cooking times vary here, but we're looking at 30-45 minutes. You want the liquid to thicken a bit. When you remove the lid and see that the flesh of the fish is cooked through, give it a little taste. HEAVEN.
Serve
Carefully arrange fish fillets- I usually cut them in half or in fourths, depending on how many people I'm serving, on a platter. Around the fish, arrange the peppers and hot peppers and spoon over sauce.
Alternatively, you can bring the whole pan to the table and let everyone serve themselves.
*If you don't want to use both cilantro and parsley, you can go for a cup of just cilantro.
*Shabbos- be sure to put this on the plata before shabbos. If the fish is done cooking and its still quite liquidy, it will thicken a bit more on the plata.