Seafood Tagine

Seafood Tagine
Photo by Howard L. Puckett

Ingredients

  • 1 teaspoon ground ginger
  • 12 kalamata or brine-cured black olives, rinsed and pitted
  • 4 large tomatoes, peeled, seeded, and chopped
  • ¼ teaspoon freshly ground pepper
  • 1 large onion, thinly sliced
  • 4 (6-ounce) snapper fillets
  • 2 tablespoons chopped fresh cilantro
  • + 31 more ingredients
    • 4 large tomatoes, peeled, seeded, and chopped
    • Garnish: fresh flat-leaf parsley
    • ¼ cup chopped fresh flat-leaf parsley
    • ½ cup extra-virgin olive oil
    • 2 garlic cloves, minced
    • 1 large onion, thinly sliced
    • 1 teaspoon ground cumin
    • 2 teaspoons sweet Hungarian paprika
    • 2 garlic cloves, minced
    • 12 kalamata or brine-cured black olives, rinsed and pitted
    • ¼ cup extra-virgin olive oil
    • 2 teaspoons fresh lemon juice
    • 2 teaspoons fresh lemon juice
    • 8 saffron threads, crushed
    • ½ teaspoon salt
    • 2 large carrots, diagonally sliced
    • 2 tablespoons chopped fresh cilantro
    • 2 teaspoons sweet Hungarian paprika
    • ½ cup extra-virgin olive oil
    • 1 tablespoon preserved lemon*
    • 1 teaspoon ground cumin
    • ¼ teaspoon freshly ground pepper
    • 4 (6-ounce) snapper fillets
    • 8 saffron threads, crushed
    • 1 teaspoon ground ginger
    • ¼ cup chopped fresh flat-leaf parsley
    • 1 tablespoon preserved lemon*
    • ¼ cup extra-virgin olive oil
    • Garnish: fresh flat-leaf parsley
    • 2 large carrots, diagonally sliced
    • ½ teaspoon salt

Combine first 7 ingredients in a large bowl. Place snapper fillets in a 13- x 9-inch baking dish; pour parsley mixture evenly over fillets. Cover and chill 2 hours, turning once. Combine tomato, garlic, and cumin in a large saucepan; place over medium heat. Bring to a boil; reduce heat, and simme...

View full recipe at My Recipes

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