Moroccan Spiced Fish

21 January 2011
By

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-style spiced fish

Moroccan Spiced Fish

Ingredients

Serves: 6

  • 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

Directions

  1. 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.
    Moroccan-style spiced fish
  2. 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.
    Moroccan-style spiced fish
  3. Add the fish mixture to the pot and add water if necessary.
    Moroccan-style spiced fish
  4. 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.
    Moroccan-style spiced 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. 🙂

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7 Responses

  1. #1
    Lyra 

    Do you think that this recipe would work with Tilapia?

  2. #2
    Laurie 

    Lyra, I’ve never had tilapia that I know of, but from what I’ve read about tilapia, it seems that it’s a very mild fish with little flavour, meaning that it can quite easily be substituted for other fish in recipes.

    Seer, the fish I used, is also very mild. Based on all of that, I’d definitely try it out. 🙂

    Please let me know how it goes. 🙂

  3. #3
    Lyra 

    Buying the ingredients I don’t have for this dish tonight to make tomorrow. I’ll let you know the results.

  4. #4
    Lyra 

    Okay I finally made the dish. My husband and I are not spicy people so I left out the green chilis. It was still a bit too spicy for us, we are total wimps, but did enjoy the dish.

    I used Swai fillets It looks like in your pictures you used seer steaks so that might have affected the taste? I’m not sure. I’m not that good of a cook yet.

    So for us, I would probably cut down on the ground pepper or try it with a different meat like beef or chicken or a thicker cut of fish. It’s a really good recipe and I will definitely try it again.

  5. #5
    van025 

    I love seafood so I always take care of any recipes that related it.thanks for your sharing.I will try on making this dish now

  6. #6
    Pauline 

    Hi there,…
    It seems we share same passion and same addiction of spicy food
    Love for food has made me starting to cook and bake event build a culinary portal called Portal Kuliner. But what I love most is to meet and greet other people who share the same passion like you.

  7. Wow I think that this recipe is delicious , I never tried cooking fish with spices and curry maybe I can adopt something in your site, and I am sure my family will love this.

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