Moroccan Marinated Fish

By Moira Hodgson

Total Time
1 hour 30 minutes
Rating
4(20)
Comments
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Featured in: FOOD; ATONING FOR HOLIDAY FEASTS: SPICES ENLIVEN PLAIN DISHES

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Ingredients

Yield:4 servings
  • 1¾pound whole red snapper or striped bass, head on
  • 1small bunch fresh coriander, leaves only
  • 2cloves garlic, peeled
  • 2tablespoons vinegar
  • Juice of 1 lemon or lime
  • 1tablespoon paprika
  • 1tablespoon cumin
  • ½teaspoon crushed chili
  • Cayenne pepper to taste
  • 2tablespoons olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

278 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 42 grams protein; 135 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wipe the fish dry with paper towels.

  2. Step 2

    Combine all the ingredients in a blender and mix until smooth. Coat the fish, inside and out, with the marinade and leave for an hour at room temperature.

  3. Step 3

    Preheat oven to 375 degrees.

  4. Step 4

    Bake the fish for 20 to 30 minutes or until cooked.

Ratings

4 out of 5
20 user ratings
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Comments

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Mary Lynne

I'm confused about "crushed chili" - there are so many different kinds of peppers/chilis, and I'm not sure whether to use crushed red pepper flakes or one of the many other chili pepper spices.

Lori

Easy to make, cilantro did not overwhelm (which was good for some of our guests), but somehow the recipe sounded better than the final result ended up tasting.

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