Moroccan Fish

White fish is s an ashkenaz fish I'm so sorry. This isn't a morrocan fish. You can use tilapia, salmon, porgies Reply

Moroccan fish My husband is from Marrakech, and I, alas, from Czechoslovakia! For almost every Shabbat I prepare spicy Moroccan fish and all our family and guests, both Sephardic and Ashkenazi love it. Preheat oven to 450 Fy
In. 9x13 pan(disposable is fine) place 2 rows of tomato slices vertically at the edges. Top each slice with peeled, sliced lemons. In center place red pepper (sweet)strips,approx 12 cloves garlic scattered, and large jalapeño in 1/4. Rinse fish well( I use whitefish fillet with skin, approx 7-8 slices per pan. ) spritz generous amount of olive oil over Vegs. Salt and "paprika" well. Salt each piece of fish well on both sides and place over the Vegs. Again salt and paprika the whole pan. Squeeze a1/2 lemon over all, spritz with olive oil, and top with fresh or dried parsley. Place on hot oven, on 2nd tier from bottom. Bake 45 min. And baste with sauce. Replace in oven for another 30 min. Fish will be crunchy on outside, almost blackened, and delicious all over. Reply

Morroccan Fish How disillusioning to read so many complaints ..Our brother / sister titled it "morrocan Fish" Can we just please be greatful for the differences among us?
the recipe seems like a good one so take it or leave it but please refrain from all that criticism let's start the New Year the right way please Reply

MORROCCAN FISH Sephardic from Toronto, Ontario, Canada; not morroccan fish, but still good anyway; and why not experiment a bit! Shana Tova to all; in spanish"ALMONDIGAS DE PESCADO"! Reply

Another Moroccan fish dish @ Avraham Teboul, San Diego, CA - Thank your for sharing your recipe. Your version is new to me and can't wait to try it.

I am not Moroccan but am married to one and see my family in-law prepare Moroccan fish. The version on this site is not Moroccan. Our "Moroccan fish" is cooked on the stove, boiled with enough water to cover fish until the water is reduced to a sauce.

Our version:
Tumeric or Saffron (which ever you prefer or is available)
Garlic (sliced)
Cilantro or Parsley (I like a combo of both, but my SIL uses parsley and MIL uses cilantro)
Red Peppers (cleaned, cored and sliced)
Paparika
Veg. oil
Fish - a white mild fish or salom (fillet or steak. I pref. steaked)

Ilana Ohayon (maiden name), hollywood, Florida - is right. We omit the hot red pepper during these holidays.

I think we all need to remember that each Moroccan family has certain customs and traditions. Thus, there are variations to the same Moroccan fish dish. Enjoy!!! Reply

Thank you Avraham from an admirer of Moroccan cuisine - that's more like it! Reply

I agree with Mr. Bitton... The alleged "Moroccan Fish" recipe posted by Chabad is NOT Moroccan in any way. All of the core spices and traditional ingredients have been removed to satisfy a more sensitive palate. I love all of my Ashkenaz brothers and sisters, but let's face facts :) Shana Tova! Reply

Far from being moroccan fish This is not even close to being a moroccan recipe. I have never seen my mother ever make fish like that. This is looks more like a regular fish recipe you would find under, "fish recipe" In a google search. Reply

I am Moroccan, so... Try this one out sometime:

5 garlic cloves chopped
2 Tbsp cumin
1 Tsp tumeric
1 Tsp basil
1 Tbsp paprika
2 Tbsp olive oil
1 Tbsp dried pepper flakes
A handful of Cilantro coarsely chopped
juice of 1/2 lemon
1 lb filets of red snapper (you may substitute other types of fish)
Lemon Slices

Preheat oven to 350
Mix garlic, cumin, olive oil, pepper flakes, cilantro, and lemon juice into a paste.
Smear olive oil on the bottom of a shallow baking dish
Put the fillets in a shallow baking dish and spread this paste over them.
Cover tightly with foil.
Bake at 350 for 10 minutes
Remove and sprinkle a small dash of coriander and parsley over the fish
Cover fish with fresh lemon slices Reply

Moroccan Fish Yup. In a bowl, put oil, salt, pepper, garlic, paprika, safran and parsley.

Put your fish in a pot and sprinkle it with the sauce. Add water (just enough to cover fish). Add peppers or chickpeas. Cook over high heat then reduce heat to medium.

Bon appetit !!!!!!!!!!!! Reply

Moroccan Fish Could someone please explain which ingredients should be used to make this recipe an authentic "Moroccan Fish" recipe? Reply

Moroccan fish OK so this is not Moroccan fish. who is going to tell in that case what is an authentic Morccan fish recipe please Reply

Moroccan fish Speaking as a pure bred, born in Rabat, moroccan, I agree this is not "moroccan fish". However, let's not forget that even moroccans have to temper our recipes for Rosh Hashan (i.e. no hot peppers, lemons, hot paprika). Perhaps adding swet red pepper paprika and cilantro might help bring the flavor home a bit (although these flavors may compete and overpower the saffron). Shana tovah. Reply

Maroccan Fish Anonymous from Australia is right. This is not a maroccan fish recipe. I am marocan and I can tell you it is not like that that we prepare the fish. Reply

Moroccan Fish The ashkenaz palate isn't as robust as the mizrahi or sephardic Jews. Things have to be more bland, or with no taste. This isn't Moroccan fish. Reply

Moroccan Fish My family love Moroccan Fish - the real recipe.
This version is an adaptation for the European palate. I'm sure it's good - but Moroccan it's not. Reply