MarocMama

eat well, travel often, dream big!

{Guest Post} Sayadieh Bil Samek from Heather at girlichef

Today, I’ve got another wonderful guest post from a #SundaySupper blogging friend. Heather of girlichef has graciously offered this delicious recipe! I am so thrilled that my blogging friends have stepped forward to help me out as we go through this big move. I am even more excited that many of them are cooking Moroccan and Middle Eastern food for the first time (and loving it!).  THAT really makes me smile!  I can’t wait to make this dish soon – you’ll want to make it tonight too!  Find more of Heather’s great recipes on her blog, connect with her on Facebook, Twitter, and Pinterest too.

Sayadieh Bil Samek (Fish Pilaf w/ Caramelized Onions) - a guest post from www.girlichef.com | www.marocmama.com

I’m thrilled to be sharing space here at MarocMama while Amanda and her family are in the middle of embarking on such a huge adventure!  Now, Amanda and I are alike in that we both married men from other (than our own) countries.  We both have bicultural households, and we both have a deep love for the food of those cultures.  Food really is the universal language, isn’t it!?

However, I’m gonna go ahead and put this out there…shout it from the hilltops… I AM SO ENVIOUS OF AMANDA!  I can only imagine the mad butterflies racing around in her stomach right now.  She is moving to Morocco!  She is immersing herself and her children in their heritage in the most hands-on way possible.  What an absolutely exhilarating and frightening chapter of life!

Sayadieh Bil Samek (Fish Pilaf w/ Caramelized Onions) - a guest post from www.girlichef.com | www.marocmama.com

I almost hate to admit that I don’t really know anything about Morocco.  I mean, the extent of my “knowledge” of Morocco stems from Casablanca, Babel, and Hideous Kinky.  Mmmm hmmm, movies.  In other words, I am looking forward to learning a bit more about things like raising a family…daily life…and especially eating there…from Amanda.  Once she settles in.

So, with all this jabbering about Morocco and my ignorance, you’d think I’d have chosen a Moroccan recipe to share today.  Uh, yeah.  That would’ve taken a moment of lucidity on my end.  And under the sweltering heat weighing me down this summer, and the clock that has been speeding by faster than a speeding bullet, I didn’t.  But tackling a few dishes of North African cuisine is on my culinary bucket list!

Instead, I chose to make something Middle Eastern.  It’s a fish and rice dish that may seem daunting at first glance due to the mile-long ingredient list.  But I promise, if you take away the ingredients that can be found in your spice cupboard, you’re only left with five or six ingredients.  It’s a simple dish with huge flavors.  A dish that I could put on my menu a couple of times a month.  And the really crazy thing is, even my “I don’t like fish”-proclaiming husband LOVES it!

Sayadieh Bil Samek (Fish Pilaf w/ Caramelized Onions) - a guest post from www.girlichef.com | www.marocmama.com

Hopefully once Amanda settles in and has a change to hit the spice market a few times, she can easily make it for her family, as well.

Sayadieh Bil Samek (Fish Pilaf w/ Caramelized Onions)

by Heather Schmitt-Gonzalez (adapted from An Edible Mosaic, the cookbook)

Prep Time: 20 minutes

Cook Time: 60 minutes (mostly unattended)

Ingredients (serves 4)

    note: Don’t let the long ingredient list scare you away. It’s mostly a matter of raiding your spice cabinet!

    • 4 tablespoons sunflower oil (or other)
    • 1/4 cup pine nuts

    for the fish:

    • 3 tablespoons all-purpose flour
    • 1/2 teaspoon ground roasted coriander
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon fine sea salt
    • 1/8 teaspoon ground cinnamon
    • 1/8 teaspoon ground cardamom
    • 1/8 teaspoon freshly grated nutmeg
    • 1 pound Cod (or other firm white fish), rinsed & patted dry

    to finish:

    • 1 large onion, thinly sliced
    • 1-1/2 cups uncooked basmati rice, soaked for 10 minutes & drained
    • 1 teaspoon Nine Spice Mix (recipe follows)
    • 3/4 teaspoon fine sea salt
    • 3/4 teaspoon ground cumin
    • 3/4 teaspoon ground roasted coriander
    • 1/2 teaspoon ground turmeric
    • 1/8 teaspoon freshly ground black pepper
    • 1 tablespoon sunflower oil (or other)
    • 2 – 2-1/2 cups fish or vegetable stock, simmering

    to serve:

    • lemon wedges

    Instructions

    Start with the pine nuts:

    Heat the oil in a large skillet over medium heat. Add pine nuts and toast until golden brown, 1-2 minutes, stirring constantly. Use a slotted spoon to scoop the pine nuts from the pan and into a small bowl, leaving the oil in the pan.

    Next, the fish:

    Whisk together the flour and spices in a shallow dish. Dredge the fish in the mixture and shake off the excess.

    Turn the heat under the skillet to medium-high, and add the fish, frying until golden on both sides, about 4 minutes total. Transfer the fish to a plate or bowl, and when cool enough to handle, flake into large chunks. Set aside.

    Now, caramelize the onions:

    Okay, you should still have oil in the bottom of your skillet…and by now it should be nice and flavorful. To that oil, add your onions. Saute the onions over medium to medium-high heat, until they have gotten a good caramelization on them, 15 minutes or so. If the onions start to get too dark and dry too quickly, add a little splash of water. Transfer to a bowl; set aside.

    Sayadieh Bil Samek (Fish Pilaf w/ Caramelized Onions) - a guest post from www.girlichef.com | www.marocmama.com

    Putting it all together. Finally…

    Combine the soaked and drained rice with the spices in a large bowl; toss to combine.

    Drizzle the oil in the bottom of a medium heavy-bottomed, deep-sided skillet or pan (with a lid). Scatter half of the rice across the bottom of the pan, then scatter 1/3 of the caramelized onion over it. Arrange the fish on next, in an even layer. Add another 1/3 of the caramelized onion, and finish with the remaining rice. Set the final 1/3 of the onions aside for garnish.

    Carefully pour the simmering stock over the rice, so that it is just covered. Bring to a boil over high heat, cover the pot, then reduce the heat to low. Allow to simmer until rice is tender, about 12-15 minutes. If it looks like the rice is getting too dry, drizzle in a bit more hot stock or hot water. Turn the heat off, and allow to sit (still covered), for 15 minutes.

    Fluffy gently with a fork, and transfer to a serving dish. Scatter the reserved caramelized onion and the reserved pine nuts over the top. Serve with lemon wedges.

    Nine Spice Mix:

    Combine 1 tablespoon ground black pepper, 1 tablespoon ground allspice, 2 teaspoons smoked paprika, 1-1/2 teaspoons ground coriander, 1-1/2 teaspoons ground cumin, 1 teaspoon ground cloves, 1 teaspoon ground cinnamon, 1/2 teaspoon freshly grated nutmeg, and 1/2 teaspoon ground cardamom in a small bowl or baggie and stir/shake to combine. Store in an airtight container at room temperature (yield: heaping 1/4 cup).

    Sayadieh Bil Samek (Fish Pilaf w/ Caramelized Onions) - a guest post from www.girlichef.com | www.marocmama.com

    Thank you so much for having me, Amanda.  Wishing you and your family safe travels…and I absolutely cannot wait to hear all about your adventures in a new land! ☺

    Thank YOU Heather – can’t wait to share our adventures with everyone!

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    الدار البيضاء Fish Tajine for #SundaySupper

    This week’s Sunday Supper theme is awesome.  I’m so excited!  Everyone is sharing a movie inspired recipe. Even though I loathe it, I wonder if you can guess which movie I’ve chosen?

    Want to know a little insider secret? There’s no such place as Rick’s Cafe – never was.  Flocks of tourists visit Casablanca every year to find it, and they do find a Rick’s Cafe but it’s just a tourist trap. It’s interesting to watch this movie, knowing a bit of history surrounding the area during that time.  Casablanca was certainly an international city though it’s safe to say English wasn’t the language d’jour. The first time I went to Casablanca it wasn’t at all what I expected.  It looks like every other large city in the developing world. While I am sure there are some very nice parts of town, the places I’ve been have not been anywhere I would want to live long term.

    Because Casablanca is a port city, fish and seafood is fresh and plentiful. It’s very easy to buy fish for only a dollar or two, that I can only dream about here in the middle of the US.  Up and down the Moroccan coast there are variations of tajines, stuffed fish, and other seafood dishes specific to that region and sometimes even a specific city.  This fish tajine can be found in Casablanca.  It’s easy to make and even if you think you don’t like fish, well you may just change your mind after trying this!

    Casablanca Fish Tajine

    Ingredients

    • one large handful of Italian parsley
    • 1 tsp kosher salt or sea salt
    • 2 minced garlic cloves
    • 2 tsp cumin
    • 1 tsp hot paprika
    • juice of 1 lemon
    • 1 lb thick, white fish such as cod, haddock, or halibut
    • 6 whole carrots peeled, and halved
    • 1 large tomato
    • 1 green pepper

    Directions

    Preparing the Marinade

    1. If you have a mortar and pestle add the parsley, minced garlic, and sea salt to the mortar and break it down using the pestle. If you don’t have this, simply add the ingredients to a bowl and use the back of a spoon to break them down.  When you have broken down the parsley and garlic, add the cumin, hot paprika, and lemon juice. Stream in a little bit of water so that there is an easy to pour marinade.

    2. Clean your fish fillets, removing all of the skin from the fish.  This may be difficult however you will not want the skin in the tajine.

    3. Coat the fish with the marinade and place on a plate or in a large bowl.  Place in the refrigerator for 30 minutes – 2 hours.  The longer you allow it to sit the more flavorful the fish will be.

    Fish for Casablanca Tajine

    4. While you are waiting for the fish, begin to prepare the vegetables.  Peel and cut the carrots into halves.  Wash the tomato and slice horizontally into several thin slices, discard the top and stem.  Wash and cut the top off of a green pepper. Scoop out the seed and cut horizontally into thin slices.

    5. Once the fish has marinated begin to prepare the tajine.  I used an unglazed clay tajine.  If you don’t have a tajine you can use a heavy bottomed pot with a lid. Start by layering the carrots in the bottom of the vessel. Next add the fish, then the tomatoes, and finally the green peppers.  Pour the rest of the marinade from the bowl on top of the tajine. Finally, add 1/4 cup of water around the outer edges.

    6. Turn the heat to low and cover the tajine.  Leave untouched for 20-30 minutes. After this time, quickly uncover and check the water level.  If it is low add a little more to the outer edges.  If not, re-cover and leave alone for another 20 minutes. The tajine is done when the fish is flaking, the liquid has reduced to a thick sauce and the vegetables are soft to the touch.

    Casablanca Fish Tajine Cooked

    Serve the tajine with crusty bread and several Moroccan salads such as zaalook, green pepper and preserved lemon salad, and Arabic salad.

    I hope you enjoy this taste of Casablanca.

    I’ll leave you with a few of my favorite quotes from the movie.

    Casablanca Quote Collage

    Be sure to check out the other Sunday Supper contributors too to see their movie inspired recipes! Join us , at 7 p.m., EDT, join us for a Twitter chat about food and movies. Use the hashtag #SundaySupper. See our href=”http://pinterest.com/thesundaysupper/sundaysupper/”>#SundaySupper Pinterest board for amazing photos and recipe inspiration.

    Toast (bready things)

    No Reservations (soups and salads)

    Today’s Special (fish, chicken, beef, and pork)

    Forks Over Knives (veggie-heavy dishes and sides)

    Udon (pasta and noodles)

    Just Desserts (sweet treats)

    Bottle Shock (beverages)

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    Belizean Fish Serre for #WeekdaySupper

    Belize

    Two weeks ago we were standing in the middle of the Belizean Jungle.

    snow

    Out the window today?  Kind of depressing isn’t it?

    We had the most amazing vacation and I completely fell in love with the Caribbean and Central America.  Like, head over heels in love. My only complaint was that we just didn’t have enough time! Today I’m sharing a Belizean seafood recipe for #WeekdaySupper.  What is #WeekdaySupper you ask? You’ve seen me participating in #SundaySupper for months now, but the Sunday team is also taking turns hosting a recipe each day.  We’ll share a recipe each weekday to get your family around the table every day!

    So where is Belize?

    Belize Map

    I’m sure a lot of people have never heard of this country, but it’s been popping up often in travel circles as a great destination – because it is!  It’s certainly a developing nation but thanks to tourism it’s emerging.  The roads are iffy, but the scenery is breathtaking. It has some of the best diving in the world.  I was a however a little saddened by the food.  It’s pretty meh.  I’m going to blame this on the fact that it was a British colony until the 1980’s!  No, that’s not fair but in truth what we did eat here was not too spectacular.  I’m imagining that in the home kitchens of Belize the food is much better.

    Back to my recipe.  Fish Serre is a Garifuna dish.  The Garifuna people are descendants of Carib, Arawak, and West African people. They live in the coastal communities of Central America and speak a creole language. It’s no surprise that seafood is a commonly eaten in Belize.  They really do make use of the locally grown products whether they are foraged in the jungles or commercially grown. This dish is a great example of that.  I love this recipe because it looks really impressive, but it’s SO easy to make!

    picmonkey_image

    Ingredients

    • 4 filets of a whitefish such as tilapia or cod. Red Snapper is another option
    • 3-4 carrots sliced thinly
    • 1 red pepper (bell or hot depending on how hot you like it!)
    • 2 plantains
    • salt and pepper to season
    • 2 cloves crushed garlic
    • 1 can of coconut milk
    • cooked white rice (to serve on the side)
    • parchment paper

    Directions

    Preheat your oven to 350F.

    In a large bowl (big enough for your fish filets), pour out the coconut milk. Traditionally this would be made by grating a coconut and squeezing out the liquid – but I don’t think many of us have spare coconuts lying around to do that! Keep in mind that canned coconut milk will often solidify so you may need to use a whisk to mix together the liquids and solids. Add in the garlic cloves as well.

    Rinse off your fish and season with salt and pepper.  Slide into the bowl of coconut milk and allow to marinade 15-20 minutes. While the fish is getting ready wash and cut your produce.  The carrots should be peeled and sliced thinly – you can use a mandolin if you have one or else just use a knife.  Clean the pepper and cut into long thin strips. Finely peel and cut the plantain into bite size rounds.

    On a large surface  cut a piece of parchment paper about the size of large cookie sheet (about 18 x 13 inches).  In the center make a bed of pepper slices, followed by carrot slices and finally a piece of fish on top. You can add the plantains around the sides or on top of the fish. Drizzle some of the coconut liquid on top of the fish and vegetables. To seal the package, take up the two long ends of the paper and fold over on each other, closing the top.  Then fold up each of the sides so that it is sealed all the way around. Repeat for all of the fish.  Place the packages on a cookie sheet or jelly roll pan and slide into the preheated oven.

    The cooking time will depend on how thick your fish is but it should take about 25 minutes.  You can open up one of the packages to check. If the fish is flaking or falling apart it’s ready!

    You can serve the packages as they are on the table, allowing your guests the opportunity to open up their own or you can plate them.  This is typically served with white rice on the side and the liquid serving as a gravy of sorts.

    One note – this is a bit sweet, so you may wish to also have some hot sauce along the side.  I think the hot and sweet makes a really nice compliment to each other!

    Belizean Fish Serre

      Sunday Supper MovementThroughout the week, you can find the #SundaySupper team sharing #WeekdaySupper meals as well. Getting families back to the dinner table is our mission, and I hope we inspire you to try some of our delicious recipes. You can find them on our Pinterest Boards as well as at our weekly #SundaySupper chats on Twitter. We meet up each Sunday at 4 p.m. Pacific Time to chat about our best food ideas and recipes, to encourage families to meet for meals around the family dinner table. Please join us!

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    Wasabi Chickpea Crusted Fish

    Wasabi Chickpea Crusted Fish

    When I was a little girl my grandparents would take me out for dinner every Friday night.  It wasn’t just a happy meal at McDonald’s or a tacos in a hole in the wall place.  It was a supper club. Maybe you have never been to a supper club but they are a thing of legend here in the Midwest. Traditionally, a supper club was a destination, where patrons could go for the evening and not just a meal.  Cocktail hour, a slow paced sit down dinner and of course dessert all at a reasonable price. (Because here in the Midwest, we’re reasonable people). It also wasn’t a place you went to wearing jeans and a t-shirt.  My mom would pick out a dress for me wear before I went out and made sure my hair was curled and my shoes polished. I’m sure she never imagined I would remember that and be writing about it today!  Friday night at the supper club usually meant prime rib and fish fry.

    I really credit some of these early experiences with teaching me to appreciate a wide variety of food as well as being very comfortable in an adult atmosphere. It never seemed strange to me to be in a nice restaurant, to sit at a table with cloth napkins, order off a menu and not bounce off the walls. When I started to create this recipe my memory went back to those early childhood experiences, and my relationship with fish.  When I ordered fish it was orange roughey and I always ordered a Shirley Temple with extra maraschino cherries. When I started to put together this recipe my memories of this childhood experience came back.  No, this was not something ever served but I wanted to create a dinner meal that was quick and easy but really indulgent. Serving this to a guest (or your spouse, parents, kids etc.) feels like you’ve spent a lot of time and energy making something special.  In reality, you can make this in about 30 minutes.

    Ingredients

    To make the glaze

    • 1/4 cup soy sauce
    • 1 1/2 tsp crushed garlic
    • 2 tsp honey
    • 1/2 tsp fresh grated ginger
    • 1/4 cup water

    Directions

    Wasabi Chickpea Crunching

    Preheat your oven to 350F.  To begin with you need to crunch the chickpeas as finely as possible.  I didn’t give an amount to use as it will vary depending on the size of your fillets.  Take your best guess and add more if needed.  I like to do the crunching by placing the chickpeas in a plastic, sealable bag and banging with a rolling pin.  Got kids?  This is a great way for them to help out – they love it!!  At the end I roll the pin several times to break up any large remaining pieces.  Alternately you could toss this in a food processor but what’s the fun in that? Add the crumbs to a shallow bowl so that you can easily coat the fish. 

    Whisk the egg in another shallow bowl.  Coat the fish first in the eggwash and then in the chickpeas.  

    Crusted Tilapia

    To bake the fish, lay the chickpea crusted pieces flat in a clay baking dish.  I’m saying clay here because I’ve found that the fish and breading doesn’t stick to a clay dish. It’s a piece of equipment I really suggest investing in.  The dish I used in this picture is a Le Creuset dish I picked up at TJ Maxx for $9. If you don’t have a clay baking dish you can use a metal pan but it may stick.   Once the fish is in the dish slide it into the oven and bake until the fish starts to flake.

    Soy Honey Glaze

    Making the Glaze. 

    This is the component of the dish that brings it up a step.  It’s really easy to do.  In a bowl whisk together 1/4 cup soy sauce, 1 1/2 tsp crushed garlic, 2 tsp honey, 1/2 tsp fresh grated ginger, and 1/4 cup of water.  Pour the liquid into a small pan and turn the heat to medium.  It will start to bubble and thicken.  You may need to add a little more water if it thickens too quickly.  The final product will be a bit thinner than a jelly – like a thick sauce.  The ratios can easily be doubled if you like more sauce or have more fish.

    Wasabi Chickpea Crusted Fish

    Putting it Together

    Once the fish has flaked remove it from the oven and allow it to cool for just a minute or two (this will help with any sticking to the pan that may be there).  I serve this fish with a really simple shredded carrot salad tossed in a dressing of balsamic vinegar mixed with a little honey.  This goes on the bottom, with the fish on top and just be serving I pour a little pit of the glaze over the top of the fish.  The chickpeas are still a bit crunchy and the texture of the carrots and soft fish are a nice contrast.  You will want to serve this right away as the fish will cool quickly.

     

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    Whew!!  This was one of the longest weeks I’ve had in a long time.  Generally I only work part-time at my day job however we had a big fundraising event this week (of which I am in charge) and frankly I barely had time to sleep and eat.  I believe I punched about 50 hours in a little over 4 days.  The good news is that things went great!  I’ll be sharing some pictures on here because the event was literature based around books.  It was a lot of fun!

    We’re down to under two weeks before our big vacation and things are coming together too.  I will continue to post and will be posting more regularly.  Some of you took part in my survey a few weeks ago.  Thank you so much for your input it has really helped me to refine the focus and direction of things.  Some things that have come out of it are that overall people do like giveaways, however I am going to really work at making sure they are things that really fit – more food focused, Moroccan and Islamic, green and sustainable.  I think that fits with what my goals are for my blog.  Another big “wish list” item from the reader survey was more about Moroccan travel and culture.  These are things that I really want to work in.  I may end up creating some type of “themed” days (nut not in obnoxious way).  My upcoming trip should help develop a ton of new ideas, images, and experiences.

    The final outcome was more recipes.  More traditional Moroccan recipes as well as more recipes from other influences.  So I’ll be doing that too.  I hope that you’ll continue to keep up the conversation so that I can make this site the best resource possible for you!

    Onto the main course – today’s recipe is Citrus Grilled Fish or Shrimp.  It’s taken me a really long time to eat and enjoy fish but I can safely say that I would take fish just as soon as I would pick chicken or beef on any given day.  It’s all about the preparation.

    Citrus Grilled Fish or Shrimp

    15 minutes

    20 minutes

    35 minutes

    2 servings

    1 fillet

    Ingredients

    • 2 fillets of salmon
    • 1/2 lemon
    • 1 tsp cumin
    • 1/2 tsp salt
    • 1/2 tsp pepper
    • 2 tbsp olive oil
    • 1 tbsp crushed garlic
    • Fish Grill Basket

    Instructions

    • In a small bowl mix the olive oil, garlic, salt, pepper and cumin to create a marinade. Rinse your salmon and slice the 1/2 lemon into smaller slices. Pour the marinade over both of the fillets. You can refrigerate the fish for 10-12 hours (overnight) or you can cook right away. When you are ready to cook the fish, layer 1-2 lemon slices on one side of the grill basket, next add the fish, and finally place more lemon slices on the other side of the fish. This will help keep the fish from sticking as well as make sure the flavor permeates through the fish.
    • On a gas or charcoal grill place the fish onto the grill once preheated. Cook time will depend on grill temperature, however the fish is done once it starts to flake, At this point remove from heat and carefully open the grill basket over a place and serve hot.
    3.1
    http://marocmama.com/2011/09/citrus-grilled-salmon.html

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    Oven Baked Fish with Charmoula

     

    So how hot is it by you?  It’s scorching here – the heat index soared above 100F today and sweat beads were dripping off my face anytime I set foot outside.  It’s safe to say I’m not cooking in the house.  Why you might ask…we don’t have central air.  So today’s recipe is one from my archives.  I’ve got 5 weeks of posts coming up that have been planned and are being tweaked as we speak so there is going to be a lot of new things coming your way!  If you’re getting ready for Ramadan I encourage you to sign up for my Ramadan newsletter (see the right hand sidebar over there – go ahead and sign up!).  Also if you’re looking for even more iftar ideas consider picking up a copy of my e-book.

     

    Onto today’s recipe for a baked fish recipe with charmoula marinade.  This is fast, tasty and healthy!

     

    Ingredients

    • 4 fillets of white fish such as tilapia, perch, or cod
    • 1 lemon
    • 1 tsp paprika
    • 1/2 tsp salt
    • 1 tbsp crushed garlic
    • 2 tbsp olive oil
    • 1/2 tsp turmeric
    • 2 roma tomatoes
    • 1 zucchini or eggplant

     

    Directions
    Preheat oven to 350F.  Cut the lemon in half and squeeze the liquid from 1 half into a bowl, removing the seeds.  Cut the other half on a cutting board into slices and then quarter them.  Mix together the salt, pepper, garlic, turmeric, paprika, lemon juice and olive oil.  Cut the zucchini or eggplant into thin slices and place into the bottom of an oven safe cooking pan.  Dip the fish into the spice mixture and place on top of the vegetables in the pan.  Slice the tomatoes into thin slices and lay on top of the fish.  Pour the remaining spice and oil mixture over the top of the tomatoes.  Finally spread the quartered lemon pieces around the pan.  Place into the oven and cook for about 15-20 minutes when the vegetables soften and the fish is flaking.
    What’s your favorite hot weather recipe for fish?

     

                         
    I’m linking up this recipe with the Fave Diets Healthy Hop July edition. 
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    I gave Julia another shot, but this time it was just a sauce and a method for cooking mushrooms.  All in all this was a really great dinner.  I paired the fish with a whole wheat couscous and vegetable side dish.   Me and the husband really loved this.  The best part was it was fast and tasty!

    I used some orange roughy that was in the freezer, defrosted and topped with salt, pepper and lemon.  I put two small pats of butter on each fillet.  Then I broiled in the oven until cooked through.  The mustard sauce starts with a roux of butter and flour, combined with vegetable stock and some more butter and a little bit of mustard.  Stewed mushrooms are also a part of this dish although no wholly visible.  These are easily done by combining a 1/2c of water, 1/2 of a lemon squeezed, salt and pepper and 2 tbsp butter.  Once they are cooked through, about 5 minutes.  I further reduced the liquid and used it in the mustard sauce.

    For the couscous salad I used an instant whole wheat couscous (Moroccan friends don’t lambaste me!  I only did it to save time and I’m sure if I would have cooked it properly it would have been much better!)  I picked up some Ziploc steamer bags to try them out.  I LOVE them!  I tossed in some broccoli and carrots, with 2 tbsp of water, and microwaved for 3 minutes.  I chopped up the veggies and tossed them with the cooked couscous, topped with 1/2 lemon squeezed, salt and pepper, and a tsp of hot paprika.

    This whole meal took less than 30 minutes to get together and was very good!  It’s pretty open for many different interpretations and I’m sure just changing the sauce would change the entire dish.  

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