- Main Dishes , Recipes
- 2 responses
I’ll admit I’ve been in a recipe blogging rut lately. It’s not that I’ve not been cooking, I just haven’t felt like coming up with new, inventive dishes, taking food photos, documenting the recipes and then posting them. I’ve been more in the mood to take a look in the fridge, whip something up and eat it without taking the time to make it look pretty and make sure I’ve got the right lighting. I’m sure other food bloggers have gone through this, right? Well, luckily on a recent trip back to Ohio, my mom picked me up the new All Recipes magazine and it re-inspired me. There was an entire section on new and different ways to cook fish, all of which I plan on trying and revamping in my own way.
But first, I want to announce the winner of my e-cookbook give-away (27 by Dixya Bhattarai, RD). Congratulations Rachel at The Conscious Dietitian! Be sure to check out her blog for healthy, plant-based, environmentally-sustainable and beautiful dishes. Thank you to everyone who commented for a chance to win.
Now, onto this Moroccan fish… this is the first time I’ve attempted any kind of Moroccan-style dish, but the spices and flavors are very similar of other Mediterranean cuisine and I didn’t have to buy anything out-of-the-ordinary. This made for a perfect Sunday night, out on the patio, fresh and healthy dinner. Paired with a great glass of wine, it was a perfect way to end the weekend.
Make sure to read my article on tilapia to make sure you are choosing healthy, sustainable fish.
Ingredients
- • 1 tablespoon extra virgin olive oil
- • 1 small onion, diced
- • 3 garlic cloves, minced
- • 1 large red bell pepper, cut into strips
- • 3/4 cup shredded carrot
- • 3 small or 2 medium tomatoes, chopped
- • 4 large green pimento-stuffed olives, chopped
- • 1 cup garbanzo beans or chick peas, drained and rinsed
- • 1/3 cup chopped fresh parsley
- • 2 tablespoons paprika
- • 3 tablespoons cumin
- • 1 teaspoon cayenne pepper
- • 1 teaspoon vegetable bouillon
- • 4 four to six ounce tilapia or sole fillets
- • 1/2 cup whole grain couscous
Instructions
- Preheat oven to 425 degrees. Rinse fish and pat dry with paper towels. Spray a baking sheet with nonstick cooking spray and space fish evenly on pan. Sprinkle fish with half of the paprika, cumin and cayenne pepper.
- Heat the olive oil in a large skillet over medium heat. Add onion and garlic and sauté until softened. Stir in peppers, carrot, tomatoes, olives and garbanzo beans. Meanwhile, place fish in the oven and bake for 7-10 minutes. Continue to cook vegetables until peppers are tender.
- Sprinkle in the other half of the paprika, cumin and cayenne pepper with the vegetables. Add about 1/2- 1 cup of water (just enough to fill bottom of the pan). Add vegetable bouillon and stir. Remove fish from oven and place overtop of vegetables. Reduce heat to low and cover, cooking for an additional 10 minutes.
- 4. Meanwhile, in a small saucepan, bring ¾ cup water to boil over high heat. Stir in the couscous, cover, and remove from the heat. Let it rest, covered, until the couscous absorbs the water, about 5 minutes. Fluff couscous with a fork. Serve fish and vegetables on top of couscous.
Has anyone tried any out-of-the-ordinary or new-to-you cuisine lately? Or are there any food bloggers out there with recommendations on how to get out of a recipe rut?
