Sunday, June 20, 2010

Moroccan fish tagin

I don’t own a proper Tajin, but I do have a Dutch oven that is perfect for this dish. This recipe makes a big portion which I can eat from all week long. This serves me well given my current schedule.

Ingredients for marinade:

  • 6 cloves garlic
  • 1 tsp salt
  • 1 ½ paprika
  • 1 ½ cumin
  • ½ tsps cayenne pepper
  • ½ C chopped cilantro
  • Juice from one lemon
  • 4 large tilapia fillets cut into bite- size pieces

Directions for marinade:

    • Pound the garlic with the salt and spices in a mortar.
    • Add the cilantro and lemon juice and stir until the mixture is well-blended.
    • Cover the pieces of fish with the marinade and let stand for about an hour.

Ingredients for Tajin:

  • 1 large onion, cut into rings
  • 4-5 carrots
  • 4 large potatoes, cut into thin slices
  • 3 14 oz. cans of diced tomatoes
  • 2 teaspoons ginger
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon turmeric
  • 1 fresh lemon, cut into thin slices plus lemon zest
  • small jar of Kalamata olives
  • 1/3 cup olive oil

To make the tagine:

Pour the olive oil into a tagine or Dutch oven, and add onion slices, carrots, potato slices, and the spices. Cook for eight minutes, then add the tomatoes, olives, and lemon slices. Bring to a boil then reduce the heat. Add the marinated fish and cook on low fire until the potatoes and fish are cooked (about one hour). Serve on couscous.

SAHTAIN! (Double health in Arabic)

No comments:

Post a Comment