Moroccan Fish

Name: Moroccan Fish
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb Salmon Fillets or Snapper; 1 can Crushed Tomatoes; 1 can Diced Tomatoes; 2 slice Pickled Lemon; 1 medium Onion; 1 tbsp Crushed Garlic (heaping); 2 tbsp Capers; 1 Chopped Parsley or Cilantro; 1 pinch Saffron; 1 1/3 tbsp Ground Corriander; 2/3 tbsp Ground Cumin; 1/2 tsp Ground All Spice; 1/2 tsp Cinnamon; 1/3 tsp Turmeric; Celery Salt (If Can't Get Use Kosher Salt); 1 Black Pepper (to taste); 1 Sriracha Sauce (to taste)

Ralph H. @RalphH

Moroccan Fish

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Ingredients

30 mins

4 servings

2 lbSalmon Fillets or Snapper
1 canCrushed Tomatoes
1 canDiced Tomatoes
2 slicePickled Lemon
1medium Onion
1 tbspCrushed Garlic (heaping)
2 tbspCapers
1Chopped Parsley or Cilantro
Spices
1 pinchSaffron
1 1/3 tbspGround Corriander
2/3 tbspGround Cumin
1/2 tspGround All Spice
1/2 tspCinnamon
1/3 tspTurmeric
Celery Salt (If Can't Get Use Kosher Salt)
1Black Pepper (to taste)
1Sriracha Sauce (to taste)

Cooking Instructions

30 mins

1

Place the pinch of saffron in a tea cup with about 2/3rd of that tea cup of hot water. Let it sit for later.
2

Heat some oil in a pot. Add the garlic and lightly brown. Before the garlic burns, quickly add the chopped onion and mix. Reduce to medium/low flame.
3

Once the onions become translucent, Add the spices (all but the sriracha sauce) and saffron with the water into the pot and stir for 1 minute.
4

Add the tomatoes to the pot and stir in well. Bring it to a boil and lower the flame to a simmer.
5

Next you will chop up the pickled lemons and add them to the pot along with the capers and sriracha sauce and stir in.
6

As the fish to the pot and cover with the sauce. Cover the pot and raise flame to medium/high and allow the fish to cook for approximately 10-12 minutes or until cooked.
7

Finished by adding the chopped parsley or cilantro and lightly stir in being cautious not to break up the fish. Garnish the fish once played with some more parsley or cilantro & enjoy!

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Ralph H. @RalphH

on November 13, 2015 19:36

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