Fish Tagine With Tomatoes, Capers, and Cinnamon

breezermom's Note:

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.

• Total Time: 28 mins
• Prep Time: 8 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 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)

Directions:

1. 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.
2. 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.

Reviews

[IngridH]

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.