Moroccan spiced fish with ginger mash recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan spiced fish with ginger mash recipe. Enjoy quick & easy recipes and learn how to make Moroccan spiced fish with ginger mash.

Spice up white fish fillets with a flavoured butter and serve with fluffy sweet potato mash

Easy recipe
Serves 2

Preparation time 10 mins
Cook time 20 mins
Gluten-free, Low-fat

Ingredients

2 large sweet potatoes , peeled and cut into chunks
2 tsp butter , softened
1 garlic clove , crushed
0.5-1 tsp harissa (Belazu is good)
zest 1 lemon
small handful coriander , most chopped, rest left whole
fingertip-size piece fresh root ginger , finely grated
2 skinless white fish fillets (look for sustainably caught)

Method

1. Heat oven to 200C/fan 180C/gas 6. Cook the sweet potatoes in boiling, salted water for about 10 mins or until just tender when pierced with a knife. Meanwhile, mix together the butter with the garlic, harissa, lemon zest, chopped coriander and some seasoning. When the potatoes are ready, drain thoroughly, mash with the ginger and seasoning, then keep warm.

2. Place the fish in a roasting tin, season, then spread half the flavoured butter over each fillet. Roast for about 8 mins until just cooked through. Serve with the ginger mash and some green veg.

Nutrition per serving

445 kcalories, protein 36g, carbohydrate 65g, fat 7 g, saturated fat 3g, fibre 0g, sugar 17g, salt 0.67 g

Good Food magazine, November 2008.

Similar recipes:

Easy fish tagine recipe
Fried Fish (SAMAK MAQLI)
Turkish Fish Kebab
Spiced almond fish with fattoush
Frike with Fish Stew Recipe
Samak Bil Taratur (Baked fish with Tahini Sauce) 

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Moroccan Swordfish Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan Swordfish Recipe. Enjoy the Moroccan Cuisine and learn how to make easy & healthy dish of Moroccan Swordfish. 

Ingredients (serves 4)

1 tsp saffron threads
2 tomatoes, peeled, seeded, thinly sliced
1 red capsicum, roasted, peeled, seeded, thinly sliced
1 yellow capsicum, roasted, peeled, seeded, thinly sliced
1 tsp ground coriander
1/2 tsp ground cumin
1 small red chilli, seeded, thinly sliced
2 large garlic cloves, crushed
150ml extra virgin olive oil, plus extra to brush
20ml (1 tbs) lemon juice
4 (about 150g each) swordfish fillets
1 tbs chopped fresh mint
1 tbs chopped fresh coriander

Method

1. Place saffron threads in a bowl with two tablespoons of warm water and set aside for five minutes.

2. Place tomato, capsicum, coriander, cumin, chilli, garlic, oil, lemon juice and saffron and its soaking liquid in a pan. Heat gently through.

3. Preheat a chargrill or non-stick frying pan to high. Season the fish, brush with oil and fry for 1-2 minutes (the centre should remain rare).

4. Place on serving plates, add the herbs to the sauce and divide the sauce between the plates.

Source
delicious. - January 2003, Page 68
Recipe by Valli Little

More Fish Recipes...
Easy fish tagine recipe 
Moroccan Fish Tagine 
Baked Fish Filet Essaouira Style 

Moroccan Baked Fish

Grilled Salmon 

Samak Bil Taratur (Baked fish with Tahini Sauce)

Save and share Moroccan Swordfish Recipe

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Easy fish tagine recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Easy fish tagine recipe. Enjoy tasty Moroccan food and learn how to make Easy fish tagine.

Go a long way towards your five-a-day with this healthy, veg-packed fish pie recipe.

Serves 4
Takes 15 minutes to make, 25-30 minutes to cook, plus marinating

Ingredients

4 x 150g sustainably sourced skinless cod fillets
500g waxy new potatoes
4 garlic cloves, chopped
3 tbsp olive oil
2 green peppers, sliced
1 yellow pepper, sliced
5 tomatoes, roughly chopped
100ml vegetable stock
100g pitted green olives
Lemon wedges and fresh coriander, to garnish

For the marinade

2 tsp ground cumin
1 tsp ground coriander
4 tbsp lemon juice
2 large garlic cloves
1 small bunch fresh coriander
1 tsp salt

Method

1. Whizz the marinade ingredients in a mini food processor or grind in a mortar and pestle until smooth. Rub half over the cod, cover and chill for between 20 minutes and an hour.
2. Meanwhile, boil the potatoes in a pan of salted water until tender, drain, then cut in half lengthways.
3. In a shallow casserole over a low heat, fry the garlic in the oil for 1-2 minutes. Add the peppers and cook for 5 minutes, then add the tomatoes and cook for a further 2 minutes. Stir in the remaining marinade and the vegetable stock. Season well.
4. Place the potatoes in a big non-stick frying pan with a lid. Top with half the tomato mixture, then with the fish, then add the remaining tomato mixture. Scatter over the olives, cover and cook over a medium-high heat for 10-12 minutes until the fish is just cooked through. Garnish with lemon wedges and coriander to serve.

Nutritional info

Per serving: 377kcals, 14.8g fat (2.3g saturated), 33.6g protein, 30.7g carbs, 10.1g sugar, 2.2g salt 

Delicious magazine

Lebanese Fish Tagine Recipe - Moroccan Fish Tagine -

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Spiced almond fish with fattoush recipe - How to make Spiced almond fish with fattoush

The lebanese recipes blog invites you to try Spiced almond fish with fattoush. Enjoy Lebanese cooking and learn how to make spiced almond fish with fattoush.

Ingredients (serves 4)
1/3 cup flaked almonds, finely chopped
1/4 cup dukkah with almonds (see note)
1 teaspoon finely grated lemon rind
4 (150g each) salmon fillets, skin removed, cut into 5cm pieces
vegetable oil, for shallow-frying

Fattoush
1 large Lebanese bread round
2 medium tomatoes, roughly chopped
1 Lebanese cucumber, chopped
1/2 small red onion, halved, thinly sliced
1 cup fresh flat-leaf parsley leaves
2 tablespoons olive oil
2 tablespoons lemon juice

Method

1. Combine almonds, dukkah and lemon rind on a plate. Press fish in mixture to coat. Pour oil into a large frying pan until base is covered. Heat over medium heat. Cook fish for 2 to 3 minutes for medium or until cooked to your liking.
2. Meanwhile, make fattoush Grill bread until browned and crisp. Break into bitesized pieces. Combine tomato, cucumber, onion, parsley, olive oil and lemon juice in a bowl. Add bread. Toss to combine.
3. Serve fish with fattoush.

Notes
Dukkah is an Egyptian spice blend made with roasted nuts, seeds and spices. You can find it in the spices aisle of larger supermarkets.

Source
Super Food Ideas - March 2009, Page 50 - Recipe by Cathie Lonnie

Pan-fried fish with tabouli - lebanese broiled fish (samak mashwi) - lebanese fattoush

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Pan-fried fish with tabouli

Homemade tabouli topped with omega-3-rich fish? Smart, healthy weeknight eating doesn't get better.

Preparation Time 20 - 40 minutes
Cooking Time 5 minutes

Ingredients (serves 4)
170g (1 cup) burghul
2 large vine ripened tomatoes, quartered, deseeded, finely chopped
1 Lebanese cucumber, halved lengthways, deseeded, finely chopped
1/4 cup chopped fresh continental parsley
1/4 cup chopped fresh mint
6 shallots, ends trimmed, pale section only, finely chopped
2 tbs fresh lemon juice
2 tsp olive oil
1/2 tsp ground cinnamon
olive oil, extra, to grease
4 (about 150g each) firm white fish fillets (such as ling)
2 lemons, halved

Method
1. Place the burghul in a heatproof bowl. Add enough boiling water to cover. Set aside for 20 minutes to soak. Drain and remove as much liquid as possible. Transfer to a large bowl.

2. Stir in the tomato, cucumber, parsley, mint, shallot, lemon juice, oil and cinnamon. Taste and season with pepper.

3. Preheat a barbecue flat plate or large frying pan on high. Brush with oil to lightly grease. Add the fish and cook for 2 minutes each side or until the fish flakes easily when tested with a fork in the thickest part. Add the lemons, cut-side down, and cook for 1-2 minutes or until golden and caramelised.

4. Divide the tabouli among serving plates. Top with the fish and serve with the caramelised lemon.

Source
Good Taste - January 2008, Page 43
Recipe by Chrissy Freer

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