Moroccan Fish with Fresh Tomato Sauce
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 30 minutes + 3 hours standing 5-10 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 lb boneless white fish, skinned 1 medium red onion, peeled and finely chopped 1 clove garlic, crushed
2 tablespoons chopped cilantro 1/3 cup chopped flatleaved parsley 1/2 teaspoon ground sweet paprika
1/4 teaspoon chili powder 1/3 cup olive oil 2 tablespoons lemon juice
TOMATO SAUCE: 4 large, red, ripe tomatoes, peeled, seeded and chopped 2 small red chilies, cut in half, seeded and finely sliced 4 green onions, including some green, finely sliced
1/2 bunch cilantro, chopped finely 1/2 cup extra virgin olive oil ground pepper
lemon or lime juice (optional) 1 red onion, finely chopped (optional)



1 Cut fish across grain into 3/4 x 3/4 inch squares. Combine onion, garlic, cilantro parsley, paprika, chili powder, olive oil and lemon juice and spoon over fish cubes. Mix well and leave to marinate for at least 2 hours or overnight.
2 Place fish on metal skewers and broil, turning frequently until lightly browned on all sides.
3 To make tomato sauce: Combine tomatoes, chilies, green onions and cilantro in a bowl, add olive oil and pepper to taste.
4 Add lemon or lime juice and chopped onion if using.
5 Allow the tomato sauce to stand for at least an hour in refrigerator before serving with fish.

Back