Ingredients
-
2
-
15 - 20
-
4 - 5
-
6 - 7
-
15 - 20
-
2
-
1
-
1/2
-
1
-
2
-
1
-
1
-
1
-
1
-
Directions
Tagine of Monkfish, Monkfish marinated in Chermoula, a lemony garlic and cilantro paste A very Moroccan flavor , I loved this My Jap/Italian husband was just so-so on it, but I told him, you can only eat so much teriyaki, sushi and spaghetti it was a new flavor for him I made as written except for the tomatoes my store wanted $4 99 for a basket of cherry tomatoes and I had 2, very nice, plum tomatoes at home so used those instead (halved and sliced thickly) Very nice blend of flavors in this recipe I was a bit confused at step #5, where it says to add the fish along with the remainder of the marinade (which I thought I had already done in step #4), then I realized it meant to add the fish and ALL the marinade the fish had been soaking in, so a bit of confusion there Lots of nice, flavorful juice to soak into the crusty bread Wonderful bright flavors in this recipe thanks Chef #334055 (get a name would ja 🙂 for posting this recipe
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Steps
|
1
Done
|
Pound 2 Garlic Cloves and Salt Into a Smooth Paste With a Mortar and Pestle. Add the Cumin, Paprika, Juice from the Lemon, and Chopped Cilantro and Mix Until Slightly Emulsified. This Is the Chermoula. |
|
2
Done
|
Reserve a Little of the Chermoula For Cooking and Rub the Rest of It Over the Monkfish. Cover and Leave to Marinate in a Cool Place For 1 Hour. |
|
3
Done
|
Par-Boil the Potatoes For About 10 Minutes and Then Cut Them in-Half. Thinly Slice the Remaining Garlic Cloves. Heat 3-4 Tbsp of the Olive Oil in a Heavy Pan and Stir in the Garlic. When the Garlic Just Begins to Color, Add the Tomatoes and Cook Until Just Softened. |
|
4
Done
|
Add the Peppers to the Tomatoes and Garlic, Together With the Remaining Chermoula, and Add Salt and Pepper to Taste. |
|
5
Done
|
Spread the Potatoes Over the Base of a Shallow Pan or Deep, Ridged Frying Pan. Spoon 3/4 of the Tomato and Pepper Mixture Over and Place the Marinated Fish Chunks on Top With the Chermoula You Reserved in Step #2. |
|
6
Done
|
Spoon the Rest of the Tomato and Pepper Mixture Over the Fish and Add the Olives. Drizzle a Little Extra Olive Oil Over the Dish and Pour in the Water. |
|
7
Done
|
Heat Until Simmering. Cover and Cook Over Medium Heat For 15 Minutes, or Until the Fish Is Cooked Through. |
|
8
Done
|
Serve With Fresh, Warm, Crusty Bread. |
