Moroccan Fish
This traditional Moroccan Fish Recipe is often served at Shabbat dinner. It’s delicious, flavorful, and very low in fat and calories. Truly a delicious and easy dinner recipe.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 ½ lbs tilapia (I used 6x 4 oz fillets)
- 1 tbsp olive oil
- 15 oz garbanzo beans (1 can drained and rinsed)
- 28 oz can diced tomatoes (1 can)
- 4 cloves garlic (sliced)
- 1 tbsp chicken bouillon (dry)
- 2 tbsp tomato paste
- 1/2 cup fat free chicken broth
- 1 tbsp cumin
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp coriander
- Salt and pepper to taste
- Optional parsley or cilantro for garnish
Instructions
- 1
Heat oil in a large, non-stick skillet on medium high heat. Add in the garlic, and cook until slightly tender and fragrant, about 2-3 minutes.
- 2
Stir in the diced tomatoes, tomato paste, chicken bouillon, chicken broth, cumin, onion powder, paprika, coriander, and salt and pepper. Bring to a simmer and then reduce heat to medium, stirring occasionally. Add in garbanzo beans and let cook for about 45 minutes, adding more broth as necessary if sauce becomes too thick.
- 3
Taste and add additional spices and seasonings if necessary.
- 4
Season both sides of fish fillets with additional salt, pepper and paprika, and then lightly mist with an olive oil mister.
- 5
Place fish into pan with the tomato sauce, and gently cover each fillet with some of the sauce. Cover pan, and cook for about 15-20 minutes or until fish is cooked through and flakes easily with a fork, making sure to keep spooning sauce over the fish fillets while cooking.
- 6
Garnish with optional parsley or cilantro and serve immediately.