Moroccan Fish (recipe)
1 lb tilapia (fillets)
2 tbs extra virgin olive oil
1 red bell pepper, seeded and cut into long thin strips
1/2 cup chopped carrots
1 large garlic clove, coarsely chopped
1 bunch fresh cilantro, cut into large pieces (my son doesn’t like cilantro, so I used some thyme and oregano from the garden – parsley is also a good substitute)
1/2 onion, chopped
2 tbs Trader Joe’s Stuff (mixed spices) you could also use a mixture of some paprika, a little thyme, oregano and garlic powder
1 14 oz. can roasted tomatoes
1/2 cup dry white wine
juice of 1/2 lime
Salt and pepper to taste
In a large deep skillet, heat the oil over medium heat – Add the chopped garlic, onion, carrots and peppers. Cook for a few minutes until soft. Add the spices (zatar, Joe’s stuff, cilantro/herbs and ground black pepper to taste) Cook until fragrant. Deglaze the pan as necessary with white wine.
Turn down the heat. Add the tilapia filets and pour the tomatoes over them. Bring to a boil, spread the tomatoes evenly over the fish and then cook over low/med heat until the tilapia gets white on the outside. Flip the fillets over, coat them with tomatoes, and cook until you can cut the fish into quarters with a soft spatula and the fish is white inside. (I never time these things but it’s probably about 20 minutes). Throw in or drink any white wine that might be left and add the lime juice.
Serve over quinoa, rice or couscous