Moroccan Fish Tagine w/ Chermoula Marinade
(stovetop recipe)
I first tried this wonderful dish at Shokran Moroccan Restaurant, a great little restaurant in Chicago that is owned by a good friend of mine. I really like Shokran because it is the kind of place that cooks from the heart and you can actually taste the love that goes into every dish.
Ingredients:
For the Fish and Marinade:
1 1/2 Pounds Fish Filet, I like Walleye Pike, Grouper and Salmon
3 Cloves Garlic
2 Cups Loosely Packed Cilantro
1 Cup Loosely Packed Flat Leaf Parsley
1 Tablespoon Harissa Paste
1 Tablespoon Ground Cumin
1 teaspoon Ground Coriander
1/2 teaspoon Salt
1 Tablespoon Lime Juice
2 Tablespoons Olive Oil
For the Vegetables:
3 Yukon gold Potatoes
1/2 Onion
1 Green Pepper
2 Roma Tomatoes 12 Olives, your favorite kind
1 Pinch Salt and Pepper
1/2 Cup Water
Place potatoes into a large pot.
Add cold water to the pot.
Bring water to a boil and cook potatoes for 20 minutes.
Remove potatoes and let cool for an hour before slicing.
Slice onion, green pepper and tomatoes thin.
Place into a large shallow pan that has a lid.
Slice potatoes and place into the pan.
Add olives to the pan.
Sprinkle with salt and pepper.
Add marinara and water to the pan.
Wash and spin dry cilantro and parsley.
Gather and measure spices and remaining fish marinade ingredients.
Add garlic to food processor.
Run machine for a few seconds to puree garlic.
Add remaining marinade ingredients to the bowl.
Run machine for a few more seconds to chop everything together.
Place fish filet onto a cutting board.
Remove all skin and any bones.
The salmon works well but my favorite version is with Walleye Pike or Grouper.
Spread Chermoula marinade evenly across the fish.
Cut fish into two equal portions.
Place fish over the other ingredients in the pan.
Cover pan and place onto the stove.
Bring liquid to a boil over high heat.
Cook and steam fish for 10 minutes.
Note:
Thicker fish filets may take another couple minutes
Remove pan from the heat.
Break open a little corner of the fish to check for doneness.
Place potatoes, vegetables and fish onto a plate.
Spoon liquid from pan over the fish and serve.
