Prep 2 hrs
Cook 40 mins
From Costal Living January 2004
- 1⁄4 cup flat leaf parsley, chopped
- 2 tablespoons fresh cilantro, chopped
- 1⁄8 cup extra virgin olive oil
- 1 teaspoon ground ginger
- 2 teaspoons sweet Hungarian paprika
- 8 saffron threads, crushed
- 2 teaspoons fresh lemon juice
- 4 (6 ounce) red snapper fillets
- 4 large tomatoes, peeled, seeded, and chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1⁄4 cup extra virgin olive oil
- 2 large carrots, diagonally sliced
- 1 large onion, thinly sliced
- 1 tablespoon preserved lemon
- 12 kalamata olives or 12 brine-cured black olives, rinsed and pitted
- fresh flat-leaf parsley
- Combine first 7 ingredients in a large bowl. Place snapper fillets in a 13- x 9-inch baking dish; pour parsley mixture evenly over fillets. Cover and chill 2 hours, turning once.
- Combine tomato, garlic, and cumin in a large saucepan; place over medium heat. Bring to a boil; reduce heat, and simmer, uncovered, 8 minutes or until slightly thickened, stirring occasionally. Remove from heat, and add salt and pepper. (This mixture may be made 1 day ahead and chilled. Reheat before using.).
- Heat 1/4 cup olive oil in a Dutch oven over medium heat. Add carrot and onion; top with tomato mixture. Cover and cook over medium heat 12 minutes or until carrot is tender. Remove from heat. Place fillets and parsley marinade on top of tomato mixture. Spread preserved lemon evenly over fillets. Sprinkle with olives. Cover and cook over medium heat 10 minutes or until fish flakes with a fork. Garnish, if desired.
- Makes 4 servings.
I modified this recipe a little to fit DH's tastes. I used tilapia fillets, green olives instead of black, & diced green peppers in the place of carrots. Everything was placed into my tagine & cooked for an hour.
This was our first tagine and we loved it! This is an excellent recipe full of aroma from lemon, garlic, ginger, tomatoes and saffron. Most of the aromatics are right here in one dish. I did not have preserved lemons and as was suggested in the zaar forum, I boiled a Meyer lemon for 40 minutes and used that in place of preserved lemon. Cod was used in place of red snapper and also fresh ginger was used in place of ground ginger. Initially, when I placed the fish on top of the tomato mixture I thought it may be bit dry and added 1/4 C gewurztraminer that I was drinking while cooking to the dish (LOL) and I think it was a good addition. Because the cod I was using was quite thick, the last cooking time was more like 30 minutes simmer stove top instead of 10 minutes indicated. Perhaps the person who thought this dish was too sweet used sweet lemon preserve/jam instead of preserved lemons common in Middle Eastern cooking. We can't wait to try other tagine dishes after tasting this one. BTW, we thought gewurtztraminer went extremely well with this dish. Thank you chef 573036 for posting this fabulous recipe.
Living on the east coast of florida any seafood is a favorite. This dish however was way too sweet for my familys taste after adding the lemon.