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    You are in: Home / Recipes / Fish Tagine With Tomatoes, Capers, and Cinnamon Recipe
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    Fish Tagine With Tomatoes, Capers, and Cinnamon

    Average Rating:

    3 Total Reviews

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    • on June 28, 2013

      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!

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    • on June 19, 2013

      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.

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    • on June 16, 2010

      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.

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    Nutritional Facts for Fish Tagine With Tomatoes, Capers, and Cinnamon

    Serving Size: 1 (302 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 330.6
    Calories from Fat 137
    Total Fat 15.3 g
    Saturated Fat 2.1 g
    Cholesterol 93.5 mg
    Sodium 482.7 mg
    Total Carbohydrate 7.6 g
    Dietary Fiber 1.4 g
    Sugars 5.0 g
    Protein 40.0 g

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