Post by Amani on May 18, 2011 13:29:46 GMT -5
Moroccan-Style Fish With Harissa & Sweet Peppers
This specialty of Moroccan Jews is a popular Friday-night dish throughout Israel, says Ronit Madmone, an Israeli of Moroccan heritage. You can substitute tuna steaks, or use the same sauce with meatballs.
* 6 skinless thick fish fillets, such as halibut or salmon, 5 to 6 ounces each
* Sea salt and freshly ground black pepper
* 3 tablespoons extra virgin olive oil
* 8 to 10 cloves garlic, minced
* 2 tablespoons harissa (see Note)
* 1/4 cup tomato paste
* 4 whole dried red California (Anaheim) chiles
* 1 large red bell pepper, halved, seeded and sliced into 1/4-inch-wide strips (3-4 cups sliced)
* 1 large orange bell pepper, halved, seeded and sliced into 1/4-inch-wide strips (2-3 cups sliced)
* 1 cup coarsely chopped cilantro
* 1 1/2 cups water
1. Season the fish all over with salt and pepper.
2. Heat the olive oil in a 12-inch skillet over moderate heat. Add the garlic and saute until fragrant, about 1 minute. Add the harissa and the tomato paste, stirring for about 1 minute to bring out the flavor.
3. Add the whole chiles (no need to remove stems or seeds), sliced bell peppers, cilantro and water. Stir well, then season with salt and pepper. Bring to a simmer, cover and adjust the heat to maintain a gentle simmer. Cook until the sauce thickens and the peppers are tender, about 20 minutes. Add more water if necessary, but keep the sauce on the thick side.
4. Add the fish fillets to the skillet and spoon some of the sauce over them. Cook, uncovered, basting occasionally with sauce, until the fish just flakes when probed with a fork, about 15 minutes. If the sauce is reducing too much before the fish is done, cover the skillet for the final few minutes to complete the cooking.
5. Transfer the fillets to individual plates, spooning some of the sauce and peppers over them. Leave the whole chiles behind.
6. Note: The harissa used in this recipe is a blend of dried spices, available from Whole Spice and other spice merchants. If you use the moist harissa paste sold in tubes, you may need to adjust the amount.
Nutrition Information:
Per serving: 275 calories, 32 g protein, 13 g carbohydrate, 11 g fat (2 g saturated), 45 mg cholesterol, 91 mg sodium, 4 g fiber.
Serves 6.
This specialty of Moroccan Jews is a popular Friday-night dish throughout Israel, says Ronit Madmone, an Israeli of Moroccan heritage. You can substitute tuna steaks, or use the same sauce with meatballs.
* 6 skinless thick fish fillets, such as halibut or salmon, 5 to 6 ounces each
* Sea salt and freshly ground black pepper
* 3 tablespoons extra virgin olive oil
* 8 to 10 cloves garlic, minced
* 2 tablespoons harissa (see Note)
* 1/4 cup tomato paste
* 4 whole dried red California (Anaheim) chiles
* 1 large red bell pepper, halved, seeded and sliced into 1/4-inch-wide strips (3-4 cups sliced)
* 1 large orange bell pepper, halved, seeded and sliced into 1/4-inch-wide strips (2-3 cups sliced)
* 1 cup coarsely chopped cilantro
* 1 1/2 cups water
1. Season the fish all over with salt and pepper.
2. Heat the olive oil in a 12-inch skillet over moderate heat. Add the garlic and saute until fragrant, about 1 minute. Add the harissa and the tomato paste, stirring for about 1 minute to bring out the flavor.
3. Add the whole chiles (no need to remove stems or seeds), sliced bell peppers, cilantro and water. Stir well, then season with salt and pepper. Bring to a simmer, cover and adjust the heat to maintain a gentle simmer. Cook until the sauce thickens and the peppers are tender, about 20 minutes. Add more water if necessary, but keep the sauce on the thick side.
4. Add the fish fillets to the skillet and spoon some of the sauce over them. Cook, uncovered, basting occasionally with sauce, until the fish just flakes when probed with a fork, about 15 minutes. If the sauce is reducing too much before the fish is done, cover the skillet for the final few minutes to complete the cooking.
5. Transfer the fillets to individual plates, spooning some of the sauce and peppers over them. Leave the whole chiles behind.
6. Note: The harissa used in this recipe is a blend of dried spices, available from Whole Spice and other spice merchants. If you use the moist harissa paste sold in tubes, you may need to adjust the amount.
Nutrition Information:
Per serving: 275 calories, 32 g protein, 13 g carbohydrate, 11 g fat (2 g saturated), 45 mg cholesterol, 91 mg sodium, 4 g fiber.
Serves 6.