ISO morrocan style tilapia recipe

Mrs Bissli

Mon, Jul 20 2009, 12:08 pm

Does it have a very reddish colour? If I'm baking, I usually make marinade/spice rub with crushed garlic (don't skimp as it mellows during the cooking), LOTS of paprika, crushed cumin (or cumin powder), tomato paste, chili oil (where oily bits come from, store chili peppers in oil. If not availble use a bit of harissa to add "kick") and salt. The rub is quite salty and sharp, meant to be absorbed by fish. To be honest, I don't usually add chickpeas for this recipe. Adding chickpeas makes it more stew-ey, like fish tagine. Bake in ceramic casserole (don't use foil) and serve with lemon wedges and chopped corriander (cilantro) leaves on top.

If it's baked but NOT reddish one, it could be with chermoula which is a lemon/corriander relish. It can be made easily by whizzing in the food processor garlic cloves, cumin, lemon zest and lemon juice, a bit of harissa, 1 big bunch parsley (leaves only), and 1 big bunch corriander (leaves only).

The one below is a bit more soupy, less oily. This is herby, but mild, not spicy at all. You can use it for other firm white-fleshed fish (cod, snapper, bream, haddock, halibut etc). Great with rice/couscous.

1 chopped onion
2 ribs celery, chopped
4-5 garlic cloves, sliced
strings of safran (only a small amount would do)
cumin seeds, either whole or ground
1-2 tsp harissa
paprika, salt & pepper
vegetable oil
1 tin chopped tomato
1 tbsp sugar
1/2cup white wine
2lb firm white-flesh fish (either fillets or steaks)
1 tinned chickpeas
1 bunch corriander (including stems)
1/2 lemon juice (optional)

Saute the first six ingredients in oil till soft to make "sofrito". (You can double/triple the recipe and keep the remainder frozen). Add sofrito and the all remaining ingredients except for lemon uice in a deep pot. Adjust seasoning according to taste. Cook for 20-30min till fish is cooked through (but don't overcook). Squeeze lemon juice before serving if you want it tart.