heet with oil. Lightly coat fish with oil then rub with
owl. Rub spice mixture over fish. Heat a large nonstick skillet
inch thick.
Soak fish in wine, milk, or lemon
ip lock plastic bag. Add fish to bag and seal. Marinate
nd set aside.
Season fish and lay over mixture still
In a heavy skillet or dutch oven-type pot, layer the sliced potatoes and sprinkle with 1 T paprika and oil.
Place sliced peppers on top, then slices of fish.
Sprinkle salt on next, then 1 tsp paprika. Spread coriander over everything.
Add water up to middle of fish layers and boil on medium heat until water is reduced to just under fish layer, shaking pan occasionally.
hinly slice garlic.
Cut fish fillets into 2 1/2
Heat oil, fry the onions and celery and cook gently until transparent.
add garlic, ginger and chilli and fry for a further 2 minute.
add cumin, coriander and cinnamon stick, stir and cookn for a further minute.
add potatoes and cok for 2 minute.
add the stock and lemon juice and simmer for 20 min or until potatoes are tender.
add the fish and shellfish, tomatoes herbs and salt and pepper, cook on a low heat until fish is cooked. garnish with extra dill and parsley.
he top.
NOTE: Moroccan Seasoning recipe#141053 is a good substitute
se your hand to clean fish. Next, put them into basket
Rinse fish and pat dry, cut into
Put the fish and onion through a meat grinder.
Place the mixture in a bowl.
Add the other ingredients and mix thoroughly. Do not use all the matzo meal at once because you may not need much in order to make a firm and workable fish paste.
Season generously with salt and pepper.
Form into balls and cook in the fish stock.
Let it come to a boil, then cook slowly for 1 hour with a lid on the kettle.
Serve the fish cold in some of the broth.
Traditionally horseradish is served on the side.
Makes 20.
sing kitchen scissors. Rinse the fish under cold water, inside and
ixture over top of the fish & let it marinate for 30
Place fish in a bowl with Moroccan seasoning and half the orange juice. Set aside.
Place couscous in a bowl and pour over 1 2/3 cups boiling water. Add oil and remaining orange juice. Stir, cover and set aside.
Preheat a grill on medium. Thread fish on to metal skewers, alternating with orange slices, red onion and olives. Grill skewers for 6 mins, turning halfway, until lightly browned and fish is just cooked through.
Top fish kebabs with mint and serve with couscous.
br>Have the fish store person fillet the fish and save the
ell.
Cut the white fish into 1 oz pieces and
Combine flour and spice mix on a large plate. Add fish and turn to coat, shaking off excess.
Heat oil in a large frying pan over medium-high heat. Cook fish for 4 mins, or until lightly browned. Add peas and cook for 2 mins, or until peas are heated through and fish is cooked to your liking. Remove pan from heat. Stir in mint.
Place pitas on serving plates. Top with lettuce and yogurt then fish mixture. Serve with lemon wedges.
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly
o 400\u00b0F.
Toss fish with chermoula to coat. Set