Name: Spicy Moroccan Fish
Yield: 4 servings
Cuisine: North Africa
Ingredients: 4 boneless (~2 lbs.) skin-on fish fillets (a dense, firm white fish like mahi mahi, halibut, black cod, striped bass will work best); 2 tablespoons vegetable oil; 2 medium red bell peppers, sliced into ¼” strips; 8 cloves garlic, peeled - 4 whole, 4 sliced; 2 small whole dried red chili peppers; 2 medium whole dried sweet peppers (guajillo); 1 bunch cilantro, about 2 cups chopped; 1 ½ tablespoon ground paprika; 1 tablespoon ground dried red bell pepper (found at a specialty spice store like Kalustyan’s); 1 teaspoon salt; ¼ teaspoon ground pepper; 4 tablespoons neutral vegetable oil

Ingredients

4 servings

4 boneless (~2 lbs.) skin-on fish fillets (a dense, firm white fish like mahi mahi, halibut, black cod, striped bass will work best)
2 tablespoons vegetable oil
2 medium red bell peppers, sliced into ¼” strips
8 cloves garlic, peeled - 4 whole, 4 sliced
2 small whole dried red chili peppers
2 medium whole dried sweet peppers (guajillo)
1 bunch cilantro, about 2 cups chopped

For the spice oil:

1 ½ tablespoon ground paprika
1 tablespoon ground dried red bell pepper (found at a specialty spice store like Kalustyan’s)
1 teaspoon salt
¼ teaspoon ground pepper
4 tablespoons neutral vegetable oil

Main CoursesKosher for PassoverGluten FreePareveNorth AfricaFish

Preparation

Step 1

Heat oil over medium heat in a heavy bottomed saute pan (a wide, deep skillet with higher sides). Add bell peppers and cook for 1-2 minutes. Add garlic and cook until fragrant, about 1 minute. Add ⅓ cup water (if peppers have sweat and released water, skip this step). Add dried red chiles and dried sweet peppers. Cover and let cook for 5-6 minutes.

Step 2

As peppers cook, make the spice oil: in a small bowl mix together the ground paprika, ground dried red bell pepper, salt, pepper, and vegetable oil.

Step 3

Add spice oil and ½ cup of cilantro to pan and stir to combine (*instead of stirring with a wooden spoon, Rinat likes to pick up the entire pan - with oven mitts or a kitchen towel - and swirl the ingredients). If liquid has reduced too much at this point (you want the sauce to continue thickening, but not get too watery) rinse the spice oil bowl with a ¼ cup of water and add to pan. Cover and cook until peppers are just beginning to soften, about 10 minutes.

Step 4

Nestle fish into sauce skin side down and turn heat to medium. Sprinkle with 1 cup of cilantro. Cover and cook until fish is almost cooked through, 8-10 minutes.

Step 5

Uncover and baste fish with juices. Cook for about 5 minutes more, until fish is done and sauce has thickened.

Step 6

Serve immediately with bread or couscous.

The Home of Jewish Food