Spicy Moroccan Fish

Name: Spicy Moroccan Fish
Ingredients: 4 boneless (~2 lbs.) skin-on fish fillets (a dense, firm white fish like mahi mahi, halibut, black cod, striped bass will work best); 2 tablespoons vegetable oil; 2 medium red bell peppers, sliced into ¼” strips; 8 cloves garlic, peeled - 4 whole, 4 sliced; 2 small whole dried red chili peppers; 2 medium whole dried sweet peppers (guajillo); 1 bunch cilantro, about 2 cups chopped; 1 ½ tablespoon ground paprika; 1 tablespoon ground dried red bell pepper (found at a specialty spice store like Kalustyan’s); 1 teaspoon salt; ¼ teaspoon ground pepper; 4 tablespoons neutral vegetable oil

www.jewishfoodsociety.org

Photographer: Dave Katz. Food and Prop Stylist: Mira Evnine.

View full recipe on www.jewishfoodsociety.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.

Share this recipe:

Cooking tools:

Saute pan
Stove
Measuring cup
Mixing bowl
Oven mitt
Kitchen towel

Ingredients

4 boneless (~2 lbs.) skin-on fish fillets (a dense, firm white fish like mahi mahi, halibut, black cod, striped bass will work best)
2 tablespoons vegetable oil
2 medium red bell peppers, sliced into ¼” strips
8 cloves garlic, peeled - 4 whole, 4 sliced
2 small whole dried red chili peppers
2 medium whole dried sweet peppers (guajillo)
1 bunch cilantro, about 2 cups chopped
1 ½ tablespoon ground paprika
1 tablespoon ground dried red bell pepper (found at a specialty spice store like Kalustyan’s)
1 teaspoon salt
¼ teaspoon ground pepper
4 tablespoons neutral vegetable oil