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    You are in: Home / Recipes / Moroccan Fish With Lemon and Tomatoes Recipe
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    Moroccan Fish With Lemon and Tomatoes

    Average Rating:

    7 Total Reviews

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    • on August 08, 2008

      This was a very good fish dish. I did not have the saffron or parsley, but doubled the cilantro and added 1/2 seeded jalepeno pepper (diced) to the marinade. I used Basa filets and it turned out very tasty -- not fishy. I would make this again using the Halibut or Orange Roughy. Thanks for posting Sharon.

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    • on June 13, 2007

      5 stars all the way. I used the ingredients ask for and followed the directions (for a change...well. ok. I did use Splenda) and I just couldn't be more pleased with the outcome. I used frozen halibut and I think that this recipe would not work too well with a thin piece of fish (sole for example). I found the seasonings perfect for my taste. Thank you Sharon for a very enjoyable main course.

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    • on October 16, 2006

      I also decided to saute the onions first, to soften them up a bit and sweeten the flavour. This was a really delicious recipe that the whole family enjoyed. With 3 little ones, I'm always on the lookout for fish recipes that we can all enjoy and this one is a keeper.

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    • on August 24, 2013

      There were so many flavors going on with this fish, the little additions in steps, improved the fish greatly. Used a little saffron from my stash and cilantro and parsley from my garden. Made for ZWT9.

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    • on July 12, 2006

      This was good. I took tara portee's comment on board and cooked my onion before making the sauce. I used a tablespoon of oil to cook all the onion, then added all the tomato to it. and added the fish and marinade then spooned sauce all over the fish. We don't have an oven, so I cooked this in a heavy skillet with a lid on the stove top. It worked really well. Our fish was thick fillets of snapper.

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    • on July 10, 2006

      I liked this o.k. The fish itself was pretty darn tasty and I enjoyed the change of pace the Morrocan spice combo gave (but it wasn't too strong either)The speedy preserved lemon was quite delightful as well. I think what was my major reservation was the onions; I think if I had browned them first I would have enjoyed them more. As it was the big pieces of braised onion were just not all that appealing.

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    • on June 26, 2006

      Made this for dinner last night along with honeyed carrots #157897 and roasted baby red potatoes #129353, and boy did it go over beautifully! Dad brought home some fresh-caught haddock, so that's what I used for this. My family is a tad on the picky side, so I was a little worried that this would be too exotic for them, but I was very wrong -- the flavor ended up being milder than I was expecting. I didn't weigh out the fish, so I think I used about 2 lbs instead of the 1 1/2 called for in the recipe (which may have contributed to the mildness), but that was fine because Dad had 2 helpings and my aunt had 3! For people that usually gravitate towards fish with a sprinkling of seasoning and a pat of butter, this was an amazingly well-received dish. There was one portion left in the pan after dinner, and everyone was trying to lay claim to it for the next day (even the people in the house who didn't eat it for dinner). This will be a definite repeat recipe, thanks for posting!

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    Nutritional Facts for Moroccan Fish With Lemon and Tomatoes

    Serving Size: 1 (459 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 302.3
     
    Calories from Fat 97
    32%
    Total Fat 10.8 g
    16%
    Saturated Fat 1.7 g
    8%
    Cholesterol 83.4 mg
    27%
    Sodium 693.9 mg
    28%
    Total Carbohydrate 17.3 g
    5%
    Dietary Fiber 4.2 g
    16%
    Sugars 9.3 g
    37%
    Protein 34.5 g
    69%

    The following items or measurements are not included:

    lemons

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