13 February 2013

moroccan style white fish.

This recipe is from Jamie Oliver's cookbook Jamie Does... Technically, it is his take on Moroccan Fish & Chips, but here I skip the chips, & put the lovely spiced fish & fresh carrot salad in soft corn tortillas. Yum. This is a fun & different way to prepare white fish. I used haddock, fresh from the Gulf of Maine, but I am sure whatever looks good, fresh & sustainably harvested white fish would work here. 

moroccan style white fish.
serves 4
Adapted from Jamie Does...

1 lb. white fish (such as haddock, cod, or hake) skin off, trimmed and cut into " pieces
olive oil
sea salt and freshly ground black pepper

for the marinade:
½ TBL paprika
½ TBL turmeric
½ TBL ground ginger
½ TBL ground coriander
a small bunch of fresh flat leaf parsley, finely chopped

for the salad:
2 ripe tomatoes, roughly chopped
½ a small cucumber, halved and sliced
1 carrot, skin peeled & then peeled into ribbons
1 tablespoon capers, drained
a small bunch of fresh coriander, leaves picked
1 tablespoon white wine vinegar
3 tablespoons extra virgin olive oil

plain Greek yogurt drizzled with a bit of olive oil, to serve
8-12 soft corn or rice tortillas
  1. Preheat the broiler on high heat. Put your fish into a bowl with all the marinade ingredients, 2 tablespoons of olive oil and a nice big pinch of salt and pepper. Mix well so that the fish gets evenly coated, then cover with cling film and refrigerate for at least 1 hour. 
  2.  Make your salad by mixing the tomatoes, cucumber, carrot, capers and coriander together in a bowl. Dress the salad with the white wine vinegar and extra virgin olive oil, then season with a pinch of salt and pepper and toss. 
  3. Put fish pieces onto a lined baking sheet & cook, for 5 to 7 minutes, until firm and cooked through. Warm tortillas in a hot dry pan for 30 seconds each side, or wrap in foil and pop them into the oven for a few minutes.
  4. Stuff the tortillas with a small handful of salad, a few fish chunks& a dollop of yogurt.
happy eatings & cheers!

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