Fish Tagine With Chermoula |
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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A really delicious fish dish that makes the most incredible sauce in the world. Absolutely incredible served with couscous-just as recommended by the book, Moosewood Low-Fat Favorites. Light and so, so good. Ingredients:
1 1/2 lbs swordfish (halibut also works nicely) |
1 onion, sliced thin |
1 carrot, sliced thin |
1 cup fresh cilantro, chopped |
10 garlic cloves, minced |
2 tablespoons gingerroot, fresh, grated |
4 teaspoons ground cumin |
1 cup lemon juice, fresh squeezed (6-8 lemons) |
1 chile, minced, seeds removed |
2 tomatoes, chopped (i like to use large heirlooms) |
1/2 teaspoon salt (more, to taste) |
Directions:
1. Preheat oven to 350°F.
2. Rinse fish and set aside. Prepare a nonreactive dish with cooking spray.
3. Arrange carrots and onions in dish and lay fish directly on top. Sprinkle them lightly with salt.
4. Combine cilantro, garlic, ginger, cumin, lemon juice, chile and half of the chopped tomatoes into a food processor and puree to form a sauce that is smooth. Add salt to taste.
5. Pour the sauce over the fish and veggies and top with the remaining tomatoes.
6. Cover the pan with foil and bake for 20-25 minutes.
7. Serve on top of couscous. Enjoy!
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