Prep 8 mins
Cook 20 mins
This recipe is low carb, low cal, and healthy. Although tagine is in the title, you can use a regular skillet. From Gourmet, December 2007.
- 3⁄4 teaspoon ground cumin
- 1⁄4 cup olive oil, extra virgin
- 1 (15 ounce) can stewed tomatoes, chopped
- 1 1⁄2 tablespoons capers, drained
- 1⁄2 teaspoon cinnamon
- 24 ounces fish fillets, about 1-inch thick (halibut is a good choice)
- Heat cumin in oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until fragrant, about 1 minute. Stir in tomatoes, capers, cinnamon, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, about 10 minutes.
- Pat fish dry and sprinkle with 1/4 teaspoon each of salt and pepper, then add to skillet. Cover and simmer until fish is just cooked through, 7 to 10 minutes.
Very good but forgot the oil - don't think we missed it though. Used halibut as suggested for a very nice and easy dinner. Thanks for sharing!
This recipe is tasty but, for me, the seasoning was not quite *there*. I would make this again but using Ras el Hanout in place of just the cumin and cinnamon. With that small change I believe that we would have a full 5 star recipe here. Took Ingrid's suggestion and used 1 tbsp of the oil which worked nicely. The fish was cooked well while still being moist and fresh looking. I used my tagine (which I love) and had a very nice dinner.
Yum. This was a really wonderful dish. I almost left the cinnamon out of this, as I really don't care for it in savory dishes, but although I didn't really taste it specifically, I think it would have been missing something if I had left it out. The only thing that I really would change is to cut the oil down to 1 tablespoon, I had an oil slick on top of the finished dish that was not terribly appealing. A minor change- instead of halibut, I used cod. The halibut that was available today was NOT appealing, so I chose a fish that looked better. This is a definite make again. Made for ZWT6.