Ingredients
-
4
-
2
-
20
-
1
-
1
-
8
-
1
-
-
8
-
3
-
-
-
-
-
Directions
Moroccan Style Hot Fish, Hot as in spicy North African Jews traditionally serve grouper on Rosh Hashana From The Magic of Moroccan Cuisine by Guy Peretz and Nissim Krispil Adapted from the Book of New Israeli Food Posted for ZWT6 , Hot as in spicy North African Jews traditionally serve grouper on Rosh Hashana From The Magic of Moroccan Cuisine by Guy Peretz and Nissim Krispil Adapted from the Book of New Israeli Food Posted for ZWT6
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Steps
|
1
Done
|
Line a Wide Saucepan With Peppers, Garlic, Parsley and Cilantro. |
|
2
Done
|
Combine Paprika, Olive Oil and Salt. |
|
3
Done
|
Dip Fish in Paprika Mix and Arrange in Saucepan. |
|
4
Done
|
Combine Remaining Mix With Water and Pour Over Fish. |
|
5
Done
|
Cook For 10-15 Minutes Over High Heat. |
|
6
Done
|
Reduce Heat, Cover and Continue Cooking For Another 15 Minutes, or Until Sauce Thickens. |
