Spanish Moroccan Fish Recipe

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Most Helpful Positive Review

Feb 16, 2007

Very good! I changed the servings to two for the amounts of fish and veggies but changed the servings to 4 for the amount of spices to use. I also used both kalamata and spanish olives, I also used 1 cup olives. Not being a huge fan of beans, I replaced with broccoli. Spicy, great tasting. The fish just soaks up all that flavor. My husband was very suprised by this dish. He loved it.

—Zenglebert

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Most Helpful Critical Review

Dec 28, 2010

Needs lot's more other seasoning and what they recommend is too much of that especially cumin. You put that much cumin and it will taste very gritty. Add about 6 cloves garlic and about tbs tomato paste for a thicker broth to put over couscous.

—sweetsuzie

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87 Ratings

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Oct 22, 2010

My picky eaters love this recipe! It's wonderful on a cold winter night. Real comfort food. Thanks Hanna!

—Bernie

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Mar 29, 2008

Absolutely an EXCELLENT recipe! My non-fish-loving husband gulfed this down in 5 minutes! I followed the recipe along with some of the raters' suggestions. These are the changes I made: 1) Cut down serving size for 2 for fish/veggies & serving for 4 for the spices (as another rater did) 2) used dry parsley since I didn't have fresh ones on hand 3) used 1 cup mixed black & green olives sliced 4) added 1 sliced serrano pepper to add more spice (we love spicy) 5) added 1/2 cup raisins to the dish. I also cooked the fish for 40 mins as the recipe said, but I think it would have been done in 30 mins (it started to break apart at 40 mins). I served the fish with the easy curry coucous (recipe found on this site) without the raisins in that recipe...the dishes combined was a GREAT hit!

—Yummy2Tummy

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Aug 17, 2007

I made this with a little less fish but all the vegetables. I added more olives and also adde 1/2 cup of raisins for the savory/sweet combo that I remembered from my trip to Morocco. A little spicy, but a BIG hit at my house

—RhondaT

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Aug 29, 2007

I loved this recipe. THe only changes I made were to use a can of diced tomatoes in place of the fresh, both kalamata and green olives (probably about a cup worth) and added some spinach on top. Oh I also cut the red pepper way down so that it wouldn't be too spicy for the kiddos. I will definitely be making this again and soon.

—ZOPOOH

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Nov 04, 2009

YUM!!! I only used 3 pounds of tilapia with the veggie and spices remaining the same and it was good and made a HUGE portion. Also, I changed the cooking method because I wanted to put it in the oven and leave it alone: I put the vegetable/spices/chickpeas mixture in a 9 x 13 baking dish, rubbed both sides of the fillets with the mixture, placed them on top of the vegetables, poured about a cup of chicken broth instead of the bouillon/water mix and baked for 25 min or so at 375 degrees (temp suggested by another user as well). Served with rice and crusty bread.

—melissad738

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Nov 26, 2008

great North African recipe. I did add a few capers, and also added a few more olives,omitted the paprika and opted for rahs hanout instead. everything else the same. I think I only had 2.5# of tilapia and it was perfect as is over rice. I'd like to try this with cod.

—TUNISIANSWIFE

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Nutrition

Calories
529 kcal
26%

Carbohydrates
23.4 g
8%

Cholesterol
139 mg
46%

Fat
10.2 g
16%

Fiber
6.4 g
25%

Protein
83.2 g
166%

Sodium
800 mg
32%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spanish Moroccan Fish

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 529
Calories from Fat: 92

% Daily Value *
Total Fat 10.2g 16 %
Saturated Fat 1.8g 9 %
Cholesterol 139mg 46 %
Sodium 800mg 32 %
Potassium 2128mg 60 %
Total Carbohydrates 23.4g 8 %
Dietary Fiber 6.4g 25 %
Protein 83.2g 166 %
** Sugars 5.7g
Vitamin A 128 %
Vitamin C 125 %
Calcium 26 %
Iron 56 %
Thiamin 31 %
Niacin 138 %
Vitamin B6 123 %
Magnesium 58 %
Folate 52 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.