Reviewed: Nov. 2, 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.

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melissad738

Cooking Level: Beginning

Home Town: Oregon City, Oregon, USA

Living In: Tampa, Florida, USA

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Reviewed: Sep. 25, 2009

An excellent recipe and I think I made it even better. I replaced the paprika with ground sumac. Sumac is a Moroccan spice and it really works for this recipe. I doubled everything except the amount of fish and it was the perfect amount for 9 adults. I also added capers and doubled up again on the olives. This has to be served with couscous. I enhanced the couscous a little by adding pine nuts. Great meal.

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Rich Greer

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Reviewed: Sep. 19, 2009

Omigoodness, I thoroughly enjoyed the delicious flavors this dish has! I didn't have carrots or olives, but we could live without those ingredients. I used a can of whole tomatoes instead. I love my food well seasoned so I added a few extra spices directly to the fish(adobo/season salt). This was superb and has now become a favorite in my recipe arsenal! Thank you for submitting this!

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Ms. Hot~n~Divine

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Reviewed: Aug. 27, 2009

I changed it quite a bit, used a lot less fish, used extra fire roasted tomato, and used 2 fire roasted hatch peppers. I think I would have like the original, but I made it more toward my husbands taste.

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Louise

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Houston, Texas, USA

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Reviewed: Aug. 26, 2009

Good! The fish cooked perfectly using this method and the whole dish had a nice flavor, though I did choose to go a little lighter on the spices. I used fat free chicken broth in place of the water and bouillion. My only complaint was that the olives just didn't seem to work with all the other flavors. Still a very good dish though. Thanks for sharing! :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Aug. 11, 2009

YUM! This was well worth the time to make. The only change I made was to cut back a bit on the cyanne (sp?) pepper. I figured I could add more in the end if it needed it. I served this over Saffron rice (cheap pack for grocery store) & it was a big hit. It was like a fish stew. mmm mmm mmm We had a little left over & I had to stop myself from raiding the 'fridge @ about 2 this morning & finishing it off. Great recipe, will make again!

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NCSU4GANNE

Cooking Level: Intermediate

Home Town: Blenheim, South Carolina, USA

Living In: Bennettsville, South Carolina, USA

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Reviewed: Jul. 28, 2009

Delicious!! The only thing my family didnt like is that I didnt make more!! Followed the recipe pretty close with the exception of excluding garbanzo beans, adding shrimp, and substituting cilantro for parsley. Thanks for a wonderful recipe

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HIERIDIA

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Reviewed: May 30, 2009

This is my favorite recipe I have found on this site so far. We didn't have chickpeas (and I really don't like them) so I used black beans instead. Also used less fish just enough to cover the top. It was fantastic and even better then next day!

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Abbey

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Reviewed: May 18, 2009

Loved this! I cut the fish and spices in 1/2 (5 lbs of tilapia seemed like way too much) and used the amount of veggies the recipe called for. My husband and I loved this!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 18, 2009

A simple and flavorful dish! I added some pitted black moroccan olives, broccoli stems, and ras el hanout to taste. The tilapi is wonderful and not too fishy. I even had it for lunch the next day and it tasted just as good, which doesn't happen often with fish leftovers.

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JBROSE

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Reviewed: Jan. 18, 2009

This was delicious! Easy to make, and also easy to halve the recipe to accommodate less fish. Subbed in chicken broth for bullion, and added raisins. I will definitely make again and again!

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wendela

Cooking Level: Intermediate

Home Town: Wellesley, Massachusetts, USA

Living In: Fairfield, Connecticut, USA

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Reviewed: Jan. 11, 2009

I made this recipe as published minus the carrots because we are on a low-carb diet. I love other Spanish/Moroccan dishes. Unfortunately we didn't love this recipe. There was flavor, but it bordered on bland rather than complex. It also was very expensive to make and 5lbs of tilapia is far too much. If you'll notice the posted photo is in a tin foil pan. That's because it won't all fit in ones skillet.

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RASHAL

Cooking Level: Intermediate

Living In: Durham, North Carolina, USA

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Reviewed: Dec. 26, 2008

Really tasty recipe! I was so pround of myself after completion. Simple to make and it like we were dining at a restaurant.

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Jeannien

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Reviewed: Dec. 22, 2008

Loved this dish! I threw in some chopped prunes and golden raisins. Doubled the garlic too.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: 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.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Sep. 21, 2008

AMAZING. I used only 1.5lbs fish but kept all the veg and spice amounts the same and it was delicious. Did the veggie step the night before, then baked the fish w/veg on top (in some veg broth) for 30 min @ 375 right before serving. This was definitely spicy, and I might cut down on cayenne next time, but it was so flavorful! Sprinkling raisens into the veg mix is also a nice touch.

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bonkselle23

Cooking Level: Beginning

Living In: New York, New York, USA

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Reviewed: Sep. 2, 2008

This definitely is reminscient of dishes my host mom would make when I was living in southern Spain. I used more olives but otherwise kept it pretty consistent with the recipe. Turned out great :)

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 15, 2008

I never knew cooking food so great could be so easy!

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KC

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Reviewed: Jul. 9, 2008

I really liked it the next day more than the first day. The flavors really blended more into the fish. I think next time I may cook the vegetable combination really slowly to get the full flavor going and mix the fish into the hot mixture in small chunks or something so the flavor gets into the fish more and the fish flavor gets into the vegetables. Thanks for sharing this unique dish!!!

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cookhealthy

Cooking Level: Expert

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Reviewed: 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!

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Yummy2Tummy

Cooking Level: Intermediate

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