Spicy Moroccan Fish
Recipe courtesy of Avigdor Brueh, executive chef at the Hilton Tel Aviv. This spicy Moroccan fish is typically made for Rosh Hashanah and other holidays in Moroccan Jewish homes. It isn’t served at the Hilton on Rosh Hashanah, but is very popular at events such as bar mitzvahs.
- ½ cup canola oil
- 1 large red bell pepper, seeded and sliced into thin strips
- 4-5 large ripe tomatoes, diced
- 1 head of garlic, cloves peeled
- 1 bunch cilantro, chopped (rough stems discarded)
- 1 tablespoon paprika, divided
- ½ teaspoon turmeric, divided
- ½ teaspoon salt (or to taste), divided
- 3 dried red chili peppers
- ½ cup water
- 6 tilapia or other firm white fish fillets (not salmon)
- In a large deep skillet, add ¼ cup of the canola oil and heat up for a couple of minutes over medium heat. Add the bell pepper and tomatoes to the oil and cook for a few minutes until soft. Add the garlic, turn down the heat and continue cooking for a few minutes longer. Add ¼ of the cilantro, ½ teaspoon paprika, ¼ teaspoon turmeric, ¼ teaspoon salt, the chili peppers and water and cook with a lid on, stirring occasionally, for approximately 20 minutes.
- In a separate bowl combine the remaining oil, paprika, turmeric, salt and cilantro. Dip each fish fillet and coat well with the mixture. Add the fish fillets to the sauce on the stove. Scrape the remainder of the mixture from the bowl on top of the fish fillets, cover with a lid and cook for approximately 20 minutes longer or until the fish is cooked. Serve each fillet hot topped with some of the sauce and cooked bell pepper.