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Moroccan Fish with Cilantro & Paprika Sauce

This colorful dish is quick and easy to prepare, and as nourishing as it is delicious. Refer to the Monterrey Bay Aquarium seafood recommendations HERE to guide you to the “Best Choices” in terms of environmental contaminants and ecological sustainability. Consider serving this fish accompanied by roasted Brussels sprouts and sweet potatoes. Very yummy!

  • 4 boneless fish fillets (raw weight about 16 oz)
  • ½ – ¾ cup water or broth
  • 4 tbsp extra virgin olive oil (divided)
  • 1 large bunch cilantro, roughly chopped (at least 1 cup)
  • 5 large cloves garlic, crushed
  • 1/8 tsp red pepper flakes
  • ½ tsp turmeric powder
  • 1 ½ tbsp smoked paprika

Rinse & pat dry the fish. Set aside, while you wash & chop the cilantro. Place the water or broth in a skillet large enough to accommodate the fish. Add 2 tbsp of olive oil to the skillet and then add the cilantro, garlic, red pepper flakes, and turmeric. Place the fish on top of the herbs and spices. Cover and bring to a gentle simmer. Cook covered for 7-10 minutes. Meanwhile, mix together the other 2 tbsp. olive oil with the paprika. Pour this paprika mixture over the fish. Replace the cover, and continue to simmer gently for another 5 minutes (or until the fish is tender and begins to flake). Serve the fish covered with the sauce.

Makes 4 servings. Each serving provides about 230 calories, 22 g protein, 15g fat (2g sat), 45 mg cholesterol, 3g carbohydrate (0 g sugar, 1g fiber), 25 mg calcium, 35 mg magnesium, 85 mg sodium, 570 mg potassium.

 

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