Moroccan Paprika Fish
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
271 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Moroccan Paprika Fish
Description
This Moroccan Paprika Fish recipe uses firm white fish fillets such as halibut, sea bass, or snapper, arranged over a mixture of cilantro, sliced red bell peppers, garlic, and dried red chilies. The fillets are seasoned with salt, pepper, and turmeric, and cooked gently by simmering in water until infused with the aromatic flavors beneath.
After the initial simmer reduces the broth and imparts color and taste, a mix of olive oil and heaping paprika is poured over the fish. Continued gentle cooking allows the paprika oil to coat the fillets evenly, enhancing the dish with a smoky depth and vibrant hue. The fish is cooked until just done, ensuring a moist and tender texture with a balanced spiced flavor.
This fish is typically served garnished with some reserved fresh cilantro and can be paired with simple sides to complement its bold seasoning. The use of fresh herbs and aromatic spices provides a nuanced taste that elevates the dish without overwhelming the natural flavor of the fish.
Variations include changing the vegetable “bed” used under the fish, such as lemon slices, carrots, garbanzo beans with chili flakes, or olives, offering different complementary flavor profiles while maintaining the core cooking method. The recipe offers an adaptable framework for exploring subtle regional tastes.
Ingredients
- 4 fillets white fish best if you use a firm, dense fish like halibut, sea bass or snapper, 8 ounces each
- 1 bunch cilantro cut into large pieces (you may substitute fresh parsley or basil if you prefer, fresh
- 1 red bell pepper seeded and cut into long thin strips
- 5 garlic coarsely chopped, large cloves
- 3 dried red chili pepper large
- 1/4 teaspoon Turmeric
- 1 1/2 cups water
- 1/3 cup extra virgin olive oil
- 1 tablespoon paprika (heaping)
- salt to taste
- black pepper to taste
Instructions
- For this recipe, you will need a sauté pan, it’s like a wide, deep skillet with higher sides. Before you start cooking, reserve a few pieces of the cilantro for garnish.Place cilantro, bell pepper slices, garlic and chili peppers in the bottom of the pan to create a “bed” for the fish.Place fish fillets on top of the other ingredients. Season fillets generously with salt and pepper, then sprinkle turmeric evenly across fillets.
- Add 1 ½ cups of water to the pan. Cover pan, turn flame on high, and bring to a boil. As soon as the water boils, reduce heat to medium and uncover the pan. Mixture should be simmering lightly at this point. Allow mixture to simmer uncovered for 10-15 minutes, basting fillets periodically, until the water reduces by half and turns yellow.
- In a small bowl, mix together olive oil and paprika with a fork. Pour red oil mixture over the fish fillets, coating them evenly. Let the fish simmer uncovered for 20 minutes more, basting frequently. Fish is done when liquid is reduced to about a quarter of what it was originally, and the fish has turned a rich red color.
- Serve fish and bell peppers together with the grain and/or vegetable of your choice. I like to serve it with a starch like mashed potatoes (or couscous, if it’s not Passover); the red sauce from the pan can be poured over the top of the fish and the potatoes. Garnish with fresh cilantro leaves.
Notes
- Different ingredients like peeled lemon slices, carrot sticks, garbanzo beans with chili flakes, or pitted green olives can be used as the base bed for the fish to create variations.
- The nutritional info noted is based on using an 8-ounce sea bass fillet per serving; adjust accordingly for other fish types or portion sizes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 4g | 1% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 25mg | 8% |
| Sodium | 37mg | 2% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2141IU | 43% |
| Vitamin C | 40mg | 44% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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