Moroccan Fish

Faithful readers, you may notice that I am never content to stick with the same flavors or recipes for very long. I like to flex my muscles a lot in the kitchen, traveling the globe through new spices and ingredients. That's a big reason why I do this blog- both to have a good reason to try out new things and to remember what the heck I've already tried!

This recipe was a nice change of pace; I wouldn't have thought to marinate fish in OJ and spices. I chose monkfish based on the recommendations of the fish guy because it didn't have a lot of oil, which apparently is good for marinating. We weren't so into it- it was a little rubbery. The flavor was cool though, I'd try it again with a lighter, thinner fillet like haddock.


Moroccan Fish
Modified from AllRecipes.com

• 1 Lb. White Fish
  
• 1/2 C. Orange Juice
  
• Juice of 1 Lemon
  
• 2 Tbsp. Lime Juice
  
• 2 tsp. Chipotle Tabasco Sauce
  
• 1 tsp. Garlic Powder
  
• 1 tsp. Cumin
  
• 1/2 tsp. Dried Cilantro
  
• 1/2 tsp. Garam Marsala
  
• 1/2 tsp. Ginger
  
• 1/4 tsp. Chili Powder
  
• Dashes of Black Pepper, Turmeric, Cayenne Powder, and Red Chili Flakes

1. Mix together all of the ingredients except the fish in a large, shallow bowl.
   
2. Marinate the fish in the juice/ spice mixture for about 30-60 minutes. You will start to see the fish "cook" in the citrus juices like a ceviche, which was the original intent of the recipe.
   
3. Cut the marinated fish into large chunks and cook in a heated saute pan over medium heat.
   
4. As the fish starts to cook, add in the marinade and cover the pan to keep the moisture in. If things seem to be getting burny, add a half a cup of water to the mix to cook things off and keep some sauce.
   
5. The fish is done when it flakes easily. Serve over white rice.