Moroccan Poached Fish

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1.1 min read
fish_crab Pritikin Recipe

Moroccan Poached Fish

Course: Dinner, Lunch, Main Course, Main Dish
Cuisine: Fish, Mediterranean, Middle Eastern
Yield: 4 people


  • 16 ounces fish cut into 4-ounce portions.
  • 6 large red tomatoes shredded
  • 1/4 cup fresh garlic minced
  • 1 jalapeno pepper finely chopped, seedes removed
  • 1/2 bunch cilantro leaves chopped
  • 1/2 bunch Italian parsley leaves chopped
  • 1 tablespoon coriander seeds toasted and ground *
  • 1/2 tablespoon cumin seeds toasted and ground *
  • 1/4 teaspoon black pepper freshly ground
  • 2 lemons juiced


  • In a large hot nonstick skillet, cook shredded tomatoes over medium heat until they are reduced by half.
  • In a food processor, puree the rest of the ingredients, except lemon juice.
  • When tomatoes are reduced, add the pureed mixture to skillet.
  • Bring to a complete boil, and mix well.
  • Cool, then add lemon juice.
  • Preheat oven to 350 degrees F.
  • In a baking pan, lay out fish, all in one layer.
  • Pour skillet mixture over fish.
  • Cover with foil and bake in oven until fish is cooked, about 20 minutes.
  • Serve.


* To toast seeds, place them over high heat on the stove in a small heavy skillet. Toss them frequently until fragrant, about 2 to 4 minutes.
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