Ingredients with Measurements:
- 2 lbs of white fish fillets
- 2 cups of couscous
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp of ginger, grated
- 1 tsp of turmeric
- 1 tsp of paprika
- 1 tsp of cumin
- 1 tsp of coriander
- 1 tsp of cinnamon
- 1 tsp of salt
- 1/4 tsp of black pepper
- 1/4 cup of olive oil
- 1/4 cup of lemon juice
- 2 cups of water
- 1/4 cup of chopped parsley
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped mint
Special equipment needed:
- Tagine dish
- Large mixing bowl
- Medium saucepan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, mix together the chopped onion, minced garlic, grated ginger, turmeric, paprika, cumin, coriander, cinnamon, salt, black pepper, olive oil, and lemon juice.
3. Add the fish fillets to the mixing bowl and coat them with the spice mixture.
4. In a medium saucepan, bring 2 cups of water to a boil. Add the couscous and stir. Cover the saucepan and remove it from the heat. Let it sit for 5 minutes.
5. Transfer the couscous to the tagine dish and spread it evenly.
6. Place the fish fillets on top of the couscous.
7. Cover the tagine dish with its lid and bake it in the preheated oven for 30 minutes.
8. Remove the tagine dish from the oven and sprinkle the chopped parsley, cilantro, and mint on top of the fish.
9. Serve the Mandi Fish Tagine hot with lemon wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 16g
Carbohydrates: 38g
Protein: 38g
Sodium: 650mg
Sugar: 2g
Fiber: 4g
Substitutions for ingredients:
- White fish fillets can be substituted with any other type of fish fillets.
- Couscous can be substituted with rice or quinoa.
- Parsley, cilantro, and mint can be substituted with any other fresh herbs.
Variations:
- Add chopped tomatoes and bell peppers to the spice mixture for a more colorful and flavorful tagine.
- Use chicken or lamb instead of fish for a meatier tagine.
Tips and tricks:
- Make sure to coat the fish fillets evenly with the spice mixture for maximum flavor.
- Use a fork to fluff the couscous after it has cooked.
- Garnish the tagine with lemon wedges for a fresh burst of citrus flavor.
Storage instructions:
Leftover Mandi Fish Tagine can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the Mandi Fish Tagine, place it in a microwave-safe dish and microwave it for 2-3 minutes or until heated through.
Presentation ideas:
Serve the Mandi Fish Tagine in the tagine dish for an authentic Moroccan presentation.
Garnishes:
Lemon wedges, chopped fresh herbs, and sliced almonds.
Pairings:
Serve the Mandi Fish Tagine with a side of roasted vegetables or a green salad.
Suggested side dishes:
Roasted carrots, roasted sweet potatoes, green salad, or roasted asparagus.
Troubleshooting advice:
- If the fish is overcooked, reduce the baking time or lower the oven temperature.
- If the couscous is too dry, add a tablespoon of olive oil or water and fluff it with a fork.
Food safety advice:
Make sure to cook the fish fillets to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Mandi is a traditional Yemeni dish that is popular in the Middle East and North Africa. It is usually made with lamb or chicken and is cooked in an underground oven called a tandoor.
Flavor profiles:
The Mandi Fish Tagine is a flavorful and aromatic dish that combines the warm spices of turmeric, paprika, cumin, coriander, and cinnamon with the fresh herbs of parsley, cilantro, and mint. The lemon juice adds a tangy and citrusy flavor to the dish.
Serving suggestions:
Serve the Mandi Fish Tagine with warm pita bread or naan for a complete meal.
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Region: Moroccan