Saturday, October 11, 2008

My Kitchen, My World - Morocco

This week in My Kitchen, My World, Judy of Judy's Gross Eats chose Morocco.
What a fun challenge. There are so many spice combinations with Moroccan cooking. Too bad I couldn't get Sean to do a belly dance for me before dinner!!


I didn't get a chance to take photos but we had Fish Tagine with Peppers and Olives served with couscous.

Moroccan Fish Tagine With Peppers And Olives

Serves 4.

1/2 cup vegetable oil
1/4 cup chopped fresh Italian parsley
3 large garlic cloves, chopped
3 tablespoons chopped fresh cilantro
1 tablespoon Hungarian sweet paprika
2 teaspoons ground turmeric
1/8 teaspoon crushed saffron threads
4 6-ounce white fish fillets (such as halibut or orange roughy)
1 pound carrots, peeled, thinly sliced
1 1/2 pounds tomatoes, thinly sliced
1 large onion, thinly sliced
1 lemon, thinly sliced
1 teaspoon salt
3/4 teaspoon ground pepper
1 medium-size red bell pepper, seeded, cut into 1/4-inch-wide strips
24 brine-cured olives (such as Kalamata)
Additional Chopped fresh Italian parsley

Mix first 7 ingredients in medium bowl. Add fish and turn to coat. Refrigerate 2 hours, turning fish occasionally.
Preheat oven to 350°F.
Arrange carrot slices over bottom of 13x9x2-inch glass baking dish. Layer half of tomatoes, half of onion and half of lemon over. Season with half of salt and pepper.
Drain marinade from fish; reserve marinade.
Arrange fish atop lemon slices. Top fish with remaining tomato, onion and lemon slices. Season with remaining salt and pepper. Top decoratively with red pepper strips and olives. Pour reserved marinade over. Cover dish with foil. Bake 40 minutes.
Increase oven temperature to 400°F.
and bake until fish flakes easily and vegetables are tender, about 25 minutes. Garnish with additionally parsley.

Arrange fish atop lemon slices. Top fish with remaining tomato, onion and lemon slices. Season with remaining salt and pepper. Top decoratively with red pepper strips and olives. Pour reserved marinade over. Cover dish with foil. Bake 40 minutes.
Increase oven temperature to 400°F.
and bake until fish flakes easily and vegetables are tender, about 25 minutes. Garnish with additionally parsley.

3 comments:

Elra said...

Wasn't it fun making this tajine? May be it's more fun if you really get to see Sean doing belly dancer, is he really can do that?

Michelle, this is happen to me a lot, when everyone in my house ready to eat, it's impossible to take photograph. Especially if I prepare the dish that they love.

I love orange roughy, in fact I prefer this than any other white fish. Love the pepper, olive and saffron in your tajine. Well done dear!

Natashya said...

I have yet to try a fish tajine, it is next on the list! I love white, flaky fish.

Andrea said...

I agree, this was a fun challenge, I loved the spices! It's so fun to see what everyone came up with. Hope your arm is doing better :)