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Smoked Paprika Fish with Carrots

A tasty, heart healthy variation on Moroccan fish. Kosher, Pareve, Gluten Free.

Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 4 servings
Calories: 299 kcal
Course: Main Course
Cuisine: Middle Eastern

Ingredients

  • 1 1/2 cups water
  • salt and pepper
  • 1/4 teaspoon Turmeric
  • 1 bunch fresh cilantro or parsley, cut into large pieces (reserve a few pieces for garnish)
  • 1 pound carrots, peeled, halved lengthwise and cut into quarters
  • 2 cloves garlic, chopped
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 4 boneless fish fillets (best to use thick, firm fish like halibut or snapper)
  • 2 tablespoons smoked paprika, divided
  • 1/2 cup extra virgin olive oil, divided

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. In a small bowl, mix together remaining 1/3 cup olive oil and 1 tbsp of smoked paprika.
  7. 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.
  8. 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.
  9. 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

Calories 299kcal (15%) Carbohydrates 13g (4%) Protein 1g (2%) Fat 27g (42%) Saturated Fat 3g (15%) Sodium 91mg (4%) Potassium 453mg (13%) 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

% 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.