Search

"Use a firm white fish such as halibut, bass, or mahimahi in this delicious Moroccan classic. Adapted from Cooking Light magazine. Great served with Basmati rice. The fish needs to marinate 30 minutes."

Ingredients: cilantro, cilantro leaves...

"A delicious way to serve halibut or other firm fleshed white fish with a distinct Mediterranean flavor!
***Note:Harissa is a Tunisian hot red sauce made from chile peppers, spices, and sometimes tomatoes."

Ingredients: fish fillets, fresh parsley...

"The sauce can also be used on baked or grilled fish with good results if you'd rather not fry."

Ingredients: ground cumin, halibut...

"This recipe is adapted from Weber's Real Grilling cookbook. Posted for ZWT 6 2010. You can substitute any firm mild, white, thick fish fillet. Time indicated does not include one hour marinating time."

Ingredients: ground cumin, fresh ground black pepper...

"(M’too-zee wah sah-mah-kee) The hallmark of much of African Cooking is the hot and peppery nature."

Ingredients: ground cumin, jalapeno peppers...

"Africans prepare fish in many intesting ways. In this dish the rice absorbs the flavors of all the ingredients and seasonings in the steaming process with most delicious results. I found this on the internet. Posted for ZWT7-Africa."

Ingredients: coconut, halibut, peanut oil...

"This recipe comes from Sheila Lukins "Celebrate!". The list of ingredients looks long, but it is a very easy dish to prepare, and the outcome is outstanding! I used Orange Roughy instead of the Halibut. Used four large fillets, and the amount of sauce was perfect. I added a few extra chickpeas and raisins. The family doesn't like mint,..."

Ingredients: cinnamon sticks, ground cardamom...

"This simple yet flavourful recipe is from Claudia Roden's cookbook, "Arabesque: A Taste of Morocco, Turkey and Lebanon". It also plates beautifully. Serve with Claudia Roden's Basic Couscous or a salad."

Ingredients: cilantro, ground cumin...