Shabbat dinner was never complete without Savta’s Moroccan fish as the starter. The smell would fill the house long before we sat down at the table, pulling me straight back to childhood. I can still see myself sitting on the cool marble floor of the kitchen, watching her hands work with love as she prepared the dish that brought us all together. That same warmth and flavor live on in this recipe, now made simple with Savta’s Spices Moroccan Fish Blend.
Prep time: 20 minutes
Total time: 30-45 minutes
Difficulty: Easy
Kosher: Parve
Ingredients (serves 4):
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1 sweet red pepper
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4-5 ripe tomatoes
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1 head of garlic, separated into cloves
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3 dried red hot peppers (optional, for heat)
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4-5 fillets of whitefish (tilapia or similar), deboned
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Canola oil
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3-4 tablespoons Savta’s Spices Moroccan Fish Blend
- Salt to taste
Preparation Steps:
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Heat a little canola oil in a pot. Slice the sweet red pepper into thin strips and fry them. Slice the tomatoes thinly and add to the pot.
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Peel the garlic and add the cloves to the pot. Reduce the heat.
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Add 2 tablespoons of Savta’s Spices Moroccan Fish Blend, salt to taste, half a cup of water, and the dried hot peppers. Cover and simmer on low heat.
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In a separate bowl, mix together one cup of canola oil and 1-2 tablespoons of Savta’s Spices Moroccan Fish Blend into a uniform sauce.
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Dip each fish fillet separately into this seasoned oil mixture and place them in the pot. Pour the rest of the sauce over the fillets. Continue cooking until the fish are done.
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