Fish Tagine with Preserved Lemon and Tomatoes

Fish Tagine with Preserved Lemon and Tomatoes
Photo by Randy Mayor

Ingredients

  • 3 tablespoons chopped fresh cilantro
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon ground cumin
  • 12 pitted green olives, thinly sliced
  • ½ teaspoon Hungarian sweet paprika
  • 1 tablespoon olive oil, divided
  • ¾ teaspoon salt
  • + 11 more ingredients
    • Cilantro leaves (optional)
    • 2 garlic cloves, minced
    • 1/8 teaspoon saffron threads, crushed
    • 2 cups thinly sliced onion (about 1)
    • 1 tablespoon water
    • Cooking spray
    • 2 tablespoons finely chopped whole lemon
    • 3 tablespoons chopped fresh flat-leaf parsley
    • 1 teaspoon sugar
    • 4 cups coarsely chopped seeded tomato (about 2 pounds)
    • 1 ½ pounds mahimahi

Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add lemon, 1 tablespoon water, 1/2 teaspoon oil, and sugar; cook 3 minutes or until water evaporates and mixture just begins to brown, stirring frequently. Set aside. Place remaining 2 1/2 teaspoons oil in a small m...

View full recipe at My Recipes

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