Servings
Font
Back
0 from 75 votes

Moroccan Paprika Fish

Healthy, tasty, and authentic recipe for Moroccan Paprika Fish. Paprika, olive oil, garlic, cilantro, and peppers. Kosher, parve.

Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings: 4 servings
Calories: 271 kcal
Course: Main Course
Cuisine: Middle Eastern

Ingredients

  • 4 fillets white fish, 8 ounces each (best if you use a firm, dense fish like halibut, sea bass or snapper)
  • 1 bunch fresh cilantro, cut into large pieces (you may substitute fresh parsley or basil if you prefer)
  • 1 red bell pepper, seeded and cut into long thin strips
  • 5 large garlic cloves, coarsely chopped
  • 3 large dried red chili peppers
  • 1/4 teaspoon Turmeric
  • 1 1/2 cups water
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon paprika (heaping)
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

  • Nutritional information calculated using 8 ounce sea bass fillets, 1 fillet per serving.
  • You can create some interesting variations on this recipe by changing the ingredients in the bottom of the pan (the “bed” for the fish fillets). Try peeled lemon slices (no peel or the fish will turn bitter), carrot sticks, garbanzo beans with red chili pepper flakes, or pitted green olives. Enjoy!
  • You can create some interesting variations on this recipe by changing the ingredients in the bottom of the pan (the “bed” for the fish fillets). Try peeled lemon slices (no peel or the fish will turn bitter), carrot sticks, garbanzo beans with red chili pepper flakes, or pitted green olives. Enjoy!

Nutrition Information

Calories 271kcal (14%) Carbohydrates 4g (1%) Protein 7g (14%) Fat 25g (38%) Saturated Fat 4g (20%) Cholesterol 25mg (8%) Sodium 37mg (2%) Potassium 128mg (4%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 2141IU (43%) Vitamin C 40mg (44%) Calcium 13mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 271

% 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.