I wanted something a bit different from my usual repertoire of fish dishes and, in my search across the Internets, came across this recipe. Since we’d accidentally walked away from the grocery store with a couple of extra bell peppers (oops! sorry!), I figured this would put those wandering bell peppers to good use. Even though the original recipe was for salmon, I figured it would be fine for my seer fish, which is part of the mackerel family. Seer doesn’t have a strong flavour, so it’s pretty adaptable.
I added lemon and lime juice to the recipe since I thought it would go well. You can use one or the other – I used both because I had both. 🙂
Moroccan Spiced Fish
- 2 teaspoons salt
- 1 tablespoon ground pepper
- 2 teaspoons turmeric
- 1/4 cup lemon or lime juice, freshly squeezed
- 2-4 green chilli peppers, minced
- 5-10 garlic cloves, minced
- 1 kg (2 pounds) fish
- 1 tablespoon olive oil
- 2 cups red, yellow, or orange bell peppers, chopped
- 1 large tomato, chopped
- Mix together the salt, pepper, turmeric, lemon or lime juice, chilli peppers, and garlic, then marinade the fish in this mixture for at least a half hour.
- On high heat, sauté the bell pepper in the oil until semi-soft, about a minute or two. Add the tomato, and sauté for another minute or two.
- Add the fish mixture to the pot and add water if necessary.
- Lower the heat to low, cover, and let simmer for half an hour or so. The sauce will be thick when done. The photo below was about halfway through the simmering. At then end, the liquid level was much lower, about 1" deep in the pot compared to about 3" deep with fish.
Remove the seeds from the green chillies if necessary, or use fewer of them, if you want a dish that’s less spicy.
Happily, this turned out to be a great experiment. Both Fahim and I loved the flavours in this dish and thought it complemented the seer fish wonderfully. I would love to try this recipe with salmon as well. 🙂