Recipe by Sephardi Jessi
"Every Shabbat my mother-in-law makes this fish. I've modified it since the fish she uses in Israel isn't available in the Midwest. When you smell this fish cooking, you know it's Shabbat! Serve this with lots of Challah to soak up the yummy juice!"
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red bell pepper, cut into thin strips
6 (6 ounce)
chicken bouillon granules
salt and pepper to taste
chopped fresh parsley
I'm the one who submitted the recipe, and I have since made the fish on the stove top in a skillet. I think it is much better, the sauce is much thicker and the fish more tender! Give it a try!
There is a serious problem with this recipe that needs to be corrected. 200 degrees for an hour will not cook this fish, not even close. I thought it seemed a bit strange but followed the recipe as stated. As they say, fool me once... I actually served a dinner party of four (one, a chef) with warm, uncooked fish, bites were taken before we realized what had happened. I had to pull the plates off the table, pan sear the fillets, and re-serve piles of fish, peppers and tomatoes. Attractive presentation was long lost. I also added a shake of chili powder on each, as the paprika sauce itself was a bit one-dimensional. Please request to have this error fixed before others suffer the same embarrassment - to say nothing of the health implications....
Loved this meal, & so did my fiancee. One thing-I think you meant 300 degrees, not 200. Thanks, I'll be making this again.
This was amazing. I added green bell peppers as well. I did not have parsley on hand so I went without it and it was still delicous!
Subbed 2 cans tomatoes for the chopped and it worked quite well. Not a heavily flavored dish for the title "Moroccan" but it was tasty. I'll make it again but probably double the spices.
This was such a tasty dish. I made this last night. There were no leftovers and everyone went for seconds. I made a yogurt garlic sauce to compliment the spicy fish. I served with brown rice and creamed spinach. The sauce from the fish was so good over the rice. I will definitely make this again. I did follow someone else's comment and baked for 30 to 40 min on 400 degrees. 200 degrees for an hour just didn't sound right. The fish was tender and just melted in our mouths. Thanks so much for sharing.
I liked this! I though it came out very well! The flavor made me feel like i was somewhere warm with an ocean instead of here looking at snow...
I loved it, my husband however did not and couldn't say why. We are both big spicy fans so it wasn't that however I would cut down a little on the cayenne pepper. Oh and I cook it in a pan on the stove top, thanks Jessi for the idea!
* Percent Daily Values are based on a 2,000 calorie diet.
Moroccan Shabbat Fish
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 108
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