Smoked Paprika Fish with Carrots
User Reviews
4.6
30 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
40 mins
-
Total Time
45 mins
-
Servings
4 servings
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Calories
299 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Smoked Paprika Fish with Carrots
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A tasty, heart healthy variation on Moroccan fish. Kosher, Pareve, Gluten Free.
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Ingredients
- 1 1/2 cups water
- salt
- black pepper
- 1/4 teaspoon Turmeric
- 1 bunch cilantro reserve a few pieces for garnish, or parsley, cut into large pieces
- 1 pound carrot peeled, halved lengthwise and cut into quarters
- 2 cloves garlic chopped
- 1/2 teaspoon red pepper flakes optional, crushed
- 4 halibut fillet boneless fish fillets; or snapper; best thick, firm
- 2 tablespoons smoked paprika divided
- 1/2 cup olive oil extra virgin, divided
Instructions
- Whisk together 1 1/2 cups of water, 1/2 tsp of salt, and 1/4 tsp of turmeric in the bottom of a large saute pan. Lay the cilantro, sliced carrots, garlic, and crushed red pepper flakes (optional) in the bottom of the pan. The pepper flakes are very spicy, add with care. Turn the heat to medium low to slowly heat up the water in the bottom of the pan.
- While the saute pan is heating, pour 3 tbsp extra virgin olive oil into a large nonstick skillet. Let it heat up over medium until hot and just beginning to smoke.
- While oil is heating, season the fish fillets generously on both sides with salt and pepper, then sprinkle them with a light layer of smoked paprika (about 1 tbsp total).
- When the oil is hot, place the fish fillets into the skillet and sear them for 2-3 minutes on each side till a brown crust forms.
- When both sides of the fish are seared, use a pair of tongs to gently transfer the fish fillets into the saute pan. Lay them on top of the cilantro and carrots.Turn up the heat on the saute pan till the liquid begins to boil. Reduce heat to medium and allow mixture to simmer uncovered for 10-15 minutes, basting fillets frequently, until the liquid is reduced by half.
- In a small bowl, mix together remaining 1/3 cup olive oil and 1 tbsp of smoked paprika.
- Pour the seasoned oil over the top of 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, the fish has turned red, and the carrots are tender.
- Season fillets with additional salt and pepper to taste if desired. Serve with cooked carrots and sauce from the pan, garnished with fresh cilantro. Goes great over rice, quinoa, or couscous!
Notes
- You will also need: Saute pan, nonstick skillet
Nutrition Information
Show Details
Calories
299kcal
(15%)
Carbohydrates
13g
(4%)
Protein
1g
(2%)
Fat
27g
(42%)
Saturated Fat
3g
(15%)
Sodium
91mg
(4%)
Potassium
453mg
(10%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
20875IU
(418%)
Vitamin C
7.7mg
(9%)
Calcium
51mg
(5%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 27g | 42% |
| Saturated Fat | 3g | 15% |
| Sodium | 91mg | 4% |
| Potassium | 453mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 20875IU | 418% |
| Vitamin C | 7.7mg | 9% |
| Calcium | 51mg | 5% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
30 reviews
Excellent
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