Best 4 Fish Tagine With Tomatoes Capers And Cinnamon Recipes
Embark on a culinary journey to Morocco with this tantalizing Fish Tagine with Tomatoes, Capers, and Cinnamon, a delightful seafood dish that harmoniously blends the flavors of the Mediterranean and North Africa. This traditional Moroccan tagine features succulent fish fillets nestled in a vibrant and flavorful broth, enriched with the tangy taste of tomatoes, the briny burst of capers, and the warm, aromatic embrace of cinnamon. Discover the secrets behind this delectable dish as we delve into the step-by-step guide, unlocking the art of creating this authentic Moroccan masterpiece. Additionally, explore variations such as the Fish Tagine with Preserved Lemons and Olives, the hearty Seafood Tagine with Shrimp, Mussels, and Calamari, and the vegetarian delight of the Vegetable Tagine with Chickpeas and Sweet Potatoes. Indulge in the diverse flavors of Morocco with these carefully curated recipes, sure to transport your taste buds to the heart of this vibrant culinary landscape.
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FISH WITH TOMATOES, OLIVES AND CAPERS
Steps:
- In a large nonstick skillet, heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.
- Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.
FISH TAGINE WITH TOMATOES, CAPERS, AND CINNAMON
This recipe is low carb, low cal, and healthy. Although tagine is in the title, you can use a regular skillet. From Gourmet, December 2007.
Provided by breezermom
Categories Moroccan
Time 28m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat cumin in oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until fragrant, about 1 minute. Stir in tomatoes, capers, cinnamon, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, about 10 minutes.
- Pat fish dry and sprinkle with 1/4 teaspoon each of salt and pepper, then add to skillet. Cover and simmer until fish is just cooked through, 7 to 10 minutes.
FISH TAGINE WITH TOMATOES, CAPERS, AND CINNAMON
Steps:
- Heat cumin in oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until fragrant, about 1 minute. Stir in tomatoes, capers, cinnamon, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, about 10 minutes.
- Pat fish dry and sprinkle with 1/4 teaspoon each of salt and pepper, then add to skillet. Cover and simmer until fish is just cooked through, 7 to 10 minutes.
ONE-PAN ROASTED FISH WITH CHERRY TOMATOES
In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.
Provided by Lidey Heuck
Categories dinner, lunch, weekday, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
- While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
- Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
- Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.
Tips:
- Use fresh, firm fish fillets. For best results, choose a mild-flavored white fish like cod, tilapia, or halibut.
- Don't overcrowd the pan. Cook the fish in batches if necessary to avoid overcrowding the pan and ensure even cooking.
- Don't overcook the fish. Fish cooks quickly, so be careful not to overcook it or it will become tough and dry.
- Use a variety of spices and herbs. This recipe uses a combination of cumin, coriander, cinnamon, and paprika, but you can adjust the spices to your own taste.
- Serve with your favorite sides. This fish tagine is delicious served with rice, couscous, or pita bread.
Conclusion:
This fish tagine with tomatoes, capers, and cinnamon is a flavorful and easy-to-make dish that's perfect for a weeknight meal. The fish is cooked in a flavorful broth made with tomatoes, capers, and cinnamon, and the result is a tender and juicy fish that's full of flavor. Serve this tagine with your favorite sides for a complete and satisfying meal.
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