Moroccan Fish with Veggies 

This Moroccan fish recipe is packed with so much flavor. My friend Rea made it for Shabbat dinner one night and I absolutely loved it. She shared her recipe with me and I made a few tweaks. This dish can be made with any firm white fish as well. You can try it with sea bass, cod, halibut or like I did with salmon. It pairs really well with wasabi mashed potato or baked cauliflower mash. Be sure not to overcook the fish. If you prefer the fish medium rare, cook for less time and if you like it well done then cook it for a little bit longer. You will be able to tell when it is ready by using a fork and see as it starts to flake. Enjoy!

Moroccan Fish with Veggies

Serves 4

INGREDIENTS

• 2 tbsp extra-virgin olive oil
• 1 red onion, diced
• 3 garlic cloves, minced
• 1 yellow bell pepper, thinly sliced
• 1 orange bell pepper, thinly sliced
• two large tomatoes, chopped
• 1 tsp cumin
• 1 tsp cayenne
• 1/2 tsp turmeric
• 1/2 tsp coriander
• 1/2 tsp cinnamon
• 1/2 tsp hot paprika
• 1 cup hot water
• 2 (8 oz.) salmon fillets, skin removed
• Sea salt and pepper to taste
• 2-3 tbsp cilantro, chopped

DIRECTIONS

• STEP 1. Heat olive oil in a deep skillet over medium heat and add the onion and garlic. Sauté for 2 minutes until translucent and add in the bell peppers. Sauté for 3-5 minutes until the peppers become soft.
• STEP 2. Add the chopped tomatoes and all of the spices. Mix well and cook for 2-3 minutes.
• STEP 3. Add in a cup of hot water and bring to a boil. Once it boils, lower the heat to medium and add the salmon. Cook for about 4-5 minutes on each side. If you like it medium rare cook less time, if you like it well done, cook a few minutes extra.
• STEP 4. Garnish with cilantro and serve the fish over cauliflower mash.

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