Moroccan Shallot Relish Recipes

MOROCCAN SHALLOT RELISH

Steps:

• Combine all ingredients except salt and pepper in a bowl and toss to mix.
• Add salt and pepper and toss again.
• Best served within 2 hours of being made.

MOROCCAN SHALLOT RELISH

Steps:

• Combine the shallots, parsley, oil, and lemon juice in a mixing bowl and toss to mix. Add 1/2 teaspoon salt and 1/2 teaspoon pepper and toss again. Correct the seasoning, adding more salt, pepper, and lemon juice, if desired. The relish is best served within 2 hours of preparing.Makes about 1 cup enough to serve 4

MOROCCAN-STYLE HALIBUT WITH MANGO AND GOLDEN RAISIN RELISH

Steps:

• In a small bowl, stir together the relish ingredients. Set aside.
• In another small bowl, stir together the cumin, pepper, and coriander. Sprinkle over both sides of the fish. Using your fingertips, gently press the mixture so it adheres to the fish.
• In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Place the fish in a single layer in the pan. Reduce the heat to medium. Cook for 4 to 5 minutes on each side, or until the fish flakes easily when tested with a fork. Transfer to a platter. Sprinkle the fish with the remaining 1 tablespoon parsley. Spoon the relish over the fish.
• Fresh halibut, a good source of omega-3 fatty acids and potassium, may be more widely available in the spring. If you can't find it, try frozen halibut steaks or steaks or fillets from another firm white fish, such as cod or haddock.
• (Per serving)
• Calories: 193
• Total fat: 5.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 2.5g
• Cholesterol: 36mg
• Sodium: 65mg
• Carbohydrates: 12g
• Fiber: 1g
• Sugars: 10g
• Protein: 24g
• Calcium: 70mg
• Potassium: 644mg
• 1 fruit
• 3 lean meat