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White Fish with Moroccan-Style Herb Sauce
Difficulty level Easy
Here are 5 weekday vegetarian meal suggestions for the upcoming week.
Spinach Souffle
Veggie Burgers
Orichiette with Lentils, Onions and Spinach
Chickpea Tomato Pasta Sauce
Mushroom Tofu Stew
If you are a weekday vegetarian, it makes sense to choose your weekend meat meals carefully. Try having fish for at least one of your weekend dinners, rather than red meat. I myself am not a big fish eater, but my husband loves it. When I do buy fish, I get it from a couple who run their fishing business out of Georgian Bay, which is about 2 hours from where I live. Andrew Akiwenzie catches mostly white fish, and rainbow trout and sells it both fresh and smoked, which his wife does.
The white fish I bought from him at the Saturday farmers' market had been caught the day before. That's about as fresh as you can get in Toronto. His fish is so good, I usually cook it very simply. This recipe called for the fish to be fried, but I decided to go the healthier route and I left it whole and baked it for about 20 minutes at 350F. Then I just drizzled the herb mixture over top and even I thought it was delicious.
INGREDIENTS
| 1/4 cup | coarsely chopped fresh coriander |
| 1/4 cup | coarsely chopped fresh parsley leaves |
| 1 | garlic clove, minced |
| 2 tablespoons | fresh lemon juice |
| 1/2 teaspoon | paprika |
| 1/2 teaspoon | ground cumin |
| 1/8 teaspoon | cayenne, or to taste |
| 3 tablespoons | vegetable oil plus additional for frying the fish |
| 1 pound | skinless firm-fleshed white fish filet, such as cod or halibut, cut into 4 equal pieces |
| all-purpose flour seasoned with salt and pepper for dredging the fish | |
PREPARATION:
- In a food processor or blender purée the coriander, the parsley, the garlic, the lemon juice, the paprika, the cumin, the cayenne, 3 tablespoons of the oil, and salt and pepper to taste.
- In a skillet heat 1 inch of the additional oil to 375°F. on a deep-fat thermometer, dredge the fish in the flour, shaking off the excess, and in the oil fry it, turning it once, for 1-1/2 to 2 minutes on each side, or until it is cooked through. Transfer the fish to paper towels to drain, divide it between 2 plates, and drizzle the sauce over it.
From Gourmet, July 1991
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