One Pan Moroccan Fish

Serving Size: 6

This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This North African fish dish made with halibut, has a range of flavors and lots of spiciness!

Recipe by: Karin Adoni Ben-David

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30

Recipe Serving Size6

Cooking Tools Required

Blender, Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives

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

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.

Reheating Instructions

In a large sauté pan, heat fish with sauce over medium heat until heated through.

Nutrition