Algerian Spiced Striped Bass Tagine Recipes

ALGERIAN SPICED STRIPED BASS TAGINE

Algerian Spiced Striped Bass Tagine image

Provided by Florence Fabricant

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

7 tablespoons extra virgin olive oil
1/2 cup packed cilantro, heavy stems removed
4 cloves garlic
1 3-inch piece ginger, peeled and chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon anise seeds
1/4 teaspoon cayenne pepper
Salt
Juice of 1 lemon
2 pounds wild striped bass fillets, with skin
Freshly ground black pepper
4 ripe plum tomatoes, halved lengthwise
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cups diced eggplant
1/4 cup pitted black Moroccan olives
Cilantro leaves for garnish

Steps:

Place 4 tablespoons olive oil in blender with cilantro, garlic, ginger, cumin, coriander, anise, cayenne pepper, 1/4 teaspoon salt and lemon juice. Process until smooth.
Cut fish in 4 or 6 portions. Season with salt and pepper. Place, skin side down in dish, and coat with mixture. Marinate 2 hours.
Meanwhile, heat oven to 300 degrees. Place tomato halves in tagine or in baking dish. Brush with 1 tablespoon olive oil, season with salt, and bake 1 1/2 hours, then chop coarsely.
Heat remaining oil in skillet. Add onions and peppers, and sauté about 5 minutes. Add eggplant, and sauté 5 minutes longer. Add tomatoes and olives. Season to taste.
Place mixture in tagine or in baking dish, or leave in skillet if it is ovenproof and has a cover. Place fish on top of vegetables, skin side down. Cover tagine, baking dish or skillet. Place in oven to bake for 20 to 30 minutes, or simmer on top of stove over low heat, about 15 minutes. Garnish with cilantro and serve.

Nutrition Facts : @context http, Calories 344, UnsaturatedFat 16 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 752 milligrams, Sugar 5 grams

ALGERIAN SPICED FISH TAGINE

Algerian Spiced Fish Tagine image

This recipe comes from a newspaper article that says that it is from the restaurant in New York, NY called Peccavi.

Provided by Member 610488

Categories Stew

Time 2h45m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

7 tablespoons olive oil
1/2 cup fresh cilantro, chopped with heavy stems removed
4 garlic cloves
3 inches gingerroot, peeled and chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon anise seed
1/4 teaspoon cayenne pepper
salt, to taste
1 lemon, juice of
2 lbs fish steaks (firm white meat)
fresh ground black pepper, to taste
4 ripe plum tomatoes, halved lengthwise
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cups eggplants, diced
1/4 cup pitted black olives (Moroccan preferred)
cilantro leaf, chopped (garnish)

Steps:

Place 4 tablespoons olive oil in blender with cilantro, garlic, ginger, cumin, coriander, anise, cayenne pepper, 1/4 teaspoon salt and lemon juice. Process until smooth.
Cut fish in 4 or 6 portions. Season with salt and pepper. Place in dish, and coat with mixture. Marinate 2 hours.
Meanwhile, heat oven to 300°F Place tomato halves in tagine or in baking dish. Brush with 1 tablespoon olive oil, season with salt, and bake 1 1/2 hours, then chop coarsely.
Heat remaining oil in skillet. Add onions and peppers, and sauté about 5 minutes. Add eggplant, and sauté 5 minutes longer. Add tomatoes and olives. Season to taste.
Place mixture in tagine or in baking dish, or leave in skillet if it is ovenproof and has a cover. Place fish on top of vegetables. Cover tagine, baking dish or skillet. Place in oven to bake for 20 to 30 minutes, or simmer on top of stove over low heat, about 15 minutes. Garnish with cilantro and serve.

Nutrition Facts : Calories 279.1, Fat 25.3, SaturatedFat 3.5, Sodium 83.5, Carbohydrate 14.2, Fiber 4.4, Sugar 6.1, Protein 2.4

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