Thursday, January 22, 2015

Moroccan Lemon Poached Fish

Spice up your fish with this delicious lemony Moroccan poached recipe.  White flaky fish such as Cod, Pollock, Monk Fish or Orange Roughy work well in this dish.  The fish fillets are first given a nice coating of turmeric, ginger, cilantro and garlic and are then slowly poached in water with olive oil. Tomatoes and lemon are added to the pan 5 minutes before the fish is fully cooked to further flavor the sauce.

Serve this dish with a side of couscous or crusted bread to soak up the sauce.  A great quick and easy dish for a weeknight meal.

Servings: 2
Prep Time: 5 minutes
Cooking Time: 20 minutes


1 cup roughly chopped cilantro
4 garlic cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
Pinch of saffron threads
2 large cod or orange roughy fillets (about 1lb.)
3 tablespoons olive oil
1 tomato finely chopped
1 small lemon cut into 8 small wedges

Place the cilantro and garlic onto a chopping board and minced the ingredients together.  On a large plate combine the garlic cilantro mixture with the ground ginger, turmeric and saffron.  Coat the fish fillets with the cilantro spice mix and set aside.

In a medium size skillet bring the olive oil and a half cup water to a slow simmer. Carefully place the coated fish fillets onto the pan to poach over very low heat for 15 minutes.  Add the tomatoes and lemon wedges to the pan and let cook for another 4-5 minutes or until the sauce thickens.

Serve the fish with the sauce spooned over.  This dish can be served with couscous or crusted bread. Enjoy.

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