One Pan Moroccan Fish
$0.00 Cooking Fee
Serving Size: 7 ounce
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 6
Instructions
- To a large saute pan with a lid, add the oil. Heat over medium high and when hot add bell pepper, tomatoes, carrots, garlic, and garbanzo beans. Sauté until veggies are soft, about 5 minutes.
- In a blender, add the cilantro, Jalapeño, paprika, turmeric, cayenne, salt, pepper, and red pepper flakes. Add hot water and blend until smooth.
- Add the mixture to the pan with the vegetables and bring to a boil. Turn down to a simmer and cook for 5 minutes.
- Nestle fish into the sauce, cover allow fish to cook for 5-7 minutes depending on thickness.
Cook Times
Ingredients
Ingredients
- 1 tablespoon avocado oil
- 1 red bell pepper thinly sliced
- 2 carrot large, organic, finely chopped
- 14 ounce canned garbanzo beans drained and rinsed
- 2 clove garlic crushed and minced
- 4 tomato large, sliced into wedges about 1-inch thick
- 1½ pound halibut or use any white fish of choice
For the blender:
- 1 bunch fresh cilantro
- 1 jalapeno pepper
- 2 teaspoon paprika
- ¼ teaspoon ground turmeric
- ¼ tespoon cayenne pepper more or less to taste
- 1 teaspoon sea salt
- ¼ teaspoon freshly ground black pepper more or less to taste
- ½ teaspoon crushed red pepper
- ½ cup water hot
Cooking Tools Required
Blender, Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp KnivesReheating/Serving Instructions
In a large sauté pan, heat fish with sauce over medium heat until heated through.
Nutrition
Calories: 217kcal | Carbohydrates: 16g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 673mg | Potassium: 929mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5298IU | Vitamin C: 41mg | Calcium: 54mg | Iron: 2mg
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