Monday, November 1, 2010

Moroccan Baked Fish Tagine

I love seafood and nothing pleases my soul more than fish, any type of fish, so long as it's fish, I will always be happy with a big smile on my face. Today's recipe infuses the classic tagine recipe with a dash of mint seasoning to create a boldly flavored fish meal. The word "tagine" refers both to a cooking pot typically used in morocco and a type of stew with vegetables such as carrots, peppers, and tomatoes. My recipe is adapted from Aglaia Kremezi book entitled Mediterranean Hot and Spicy." I combined her chicken tagnie recepie with her grilled whole fish recipe to create my own unique version of a Moroccan Baked Fish Tagine.
I used the following ingredients;
I whole bluefish (you can use any type of fish so long as it is whole and suitable for broiling).
2 garlic cloves finely chopped
1tbs paprika, cumin, ginger, cayenne pepper, salt
1/2 bunch of fresh coriander
1/2 tsp dried mint (optional)
1/2 bunch of fresh mint leaves (optional)
3 tbs olive oil
1tbs lemon
1 potato sliced thin
handful of thin stick carrots
1 tomato
1/2 green bell pepper sliced thin

In a large bowl, mix the garlic, paprika, cumin, ginger, cayenne pepper, salt, dried mint, coriander, fresh mint, olive oil and lemon. This combination is a version of the typical Moroccan chermoula sauce that is commonly used for grilling meat, fish or chicken. (The optional mint spices adds a zesty fragrance and it makes this meal simply delicious). Once the sauce is ready, marinate the whole fish with the sauce and let it stand for at least 30 minutes.

Use the remaining sauce to marinate the carrots, green peppers and tomatoes and then place them into a baking dish. Lightly oil the dish before placing the vegetables. Place the fish on top of the vegetables and then put the dish into the oven for 25 minutes at 425 degrees. Once the dish is ready, garnish with fresh parsley.....

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