Ingredients
Scale
- 1 pound salmon fillets (or preferred fish)
- ⅓ cup olive oil
- 1 red bell pepper (sliced)
- 1 serrano or jalapeno pepper (sliced)
- ½ cup chopped cilantro
- 2 carrots (cut into strips)
- 6 garlic cloves (halved)
- 1 tablespoon tomato paste
- 1 tablespoon sweet paprika
- ½ tablespoon hot paprika (adjust to taste)
- 1 teaspoon coarse salt
- ½ teaspoon cumin
- ¼ teaspoon turmeric
- ¾ to 1 cup water
Instructions
- Heat olive oil in a large sauté pan over medium heat. Add the bell pepper, serrano or jalapeno peppers, carrots, and garlic. Sauté for 2–3 minutes until softened.
- Stir in sweet paprika, hot paprika, salt, cumin, turmeric, and tomato paste. Cook for another 2–3 minutes.
- Pour in approximately ¾ cup water and half the cilantro. Cover and cook for about 12–15 minutes until vegetables are tender.
- Season the fish fillets lightly with salt. Place them in the pan so they are well coated with sauce; add more water if needed.
- Cover and simmer on low heat for about 20–25 minutes, spooning sauce over the fish halfway through cooking.
- Before serving, garnish with lemon slices and squeeze fresh lemon juice over the dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg