seafood tagine
- Categories
- Fish/seafoo
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Olive oil |
| Juice of 1 lemon | |
| 2 teaspoons | Tumeric |
| 2 teaspoons | Ground cumin |
| 2 teaspoons | Paprika |
| Salt | |
| Freshly ground pepper | |
| 6 mediums | Carrots -- peeled and cut into sticks |
| 6 mediums | Tomatoes -- sliced |
| 2 smalls | Lemons -- thinly sliced |
| 1 small | Onion -- thinly sliced |
| 2 pounds | Monkfish -- 4 thick slices |
| 1 cup | Fresh parsley -- chopped |
| ½ cup | Cilantro -- chopped |
| 5 | Cloves garlic -- minced |
Combine oil, lemon juice, tumeric, cumin, paprika and salt and pepper to taste in a bowl. Set aside. Place half the carrots sticks on bottom of 2-quart baking pan or Dutch oven. Cover with half the tomatoes. lemon and onion slices.
Arrange fish slices on top. Sprinkle with some of the parsley, cilantro and garlic.
Cover with remaining tomaotes, lemon and onion slices.
Sprinkle remaining parsley, cilantro and garlic. Top with remaining carrots. Pour oil-lemon sauce over all. cover tightly and bake in a preheated 350-degree oven until vegetables are tender, 50 minutes to 1 hour.
Recipe By : Kitty Morse-A Cooks Tour of Morocco From: Mike Key Date: 11-19-95 (16:20) (160) Fido: Recipes
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