*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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Very good! I changed the servings to two for the amounts of fish and veggies but changed the servings to 4 for the amount of spices to use. I also used both kalamata and spanish olives, I also used 1 cup olives. Not being a huge fan of beans, I replaced with broccoli. Spicy, great tasting. The fish just soaks up all that flavor. My husband was very suprised by this dish. He loved it.
Absolutely an EXCELLENT recipe! My non-fish-loving husband gulfed this down in 5 minutes! I followed the recipe along with some of the raters' suggestions. These are the changes I made: 1) Cut down serving size for 2 for fish/veggies & serving for 4 for the spices (as another rater did) 2) used dry parsley since I didn't have fresh ones on hand 3) used 1 cup mixed black & green olives sliced 4) added 1 sliced serrano pepper to add more spice (we love spicy) 5) added 1/2 cup raisins to the dish. I also cooked the fish for 40 mins as the recipe said, but I think it would have been done in 30 mins (it started to break apart at 40 mins). I served the fish with the easy curry coucous (recipe found on this site) without the raisins in that recipe...the dishes combined was a GREAT hit!
I made this with a little less fish but all the vegetables. I added more olives and also adde 1/2 cup of raisins for the savory/sweet combo that I remembered from my trip to Morocco. A little spicy but a BIG hit at my house
YUM!!! I only used 3 pounds of tilapia with the veggie and spices remaining the same and it was good and made a HUGE portion. Also, I changed the cooking method because I wanted to put it in the oven and leave it alone: I put the vegetable/spices/chickpeas mixture in a 9 x 13 baking dish, rubbed both sides of the fillets with the mixture, placed them on top of the vegetables, poured about a cup of chicken broth instead of the bouillon/water mix and baked for 25 min or so at 375 degrees (temp suggested by another user as well). Served with rice and crusty bread.
I loved this recipe. THe only changes I made were to use a can of diced tomatoes in place of the fresh both kalamata and green olives (probably about a cup worth) and added some spinach on top. Oh I also cut the red pepper way down so that it wouldn't be too spicy for the kiddos. I will definitely be making this again and soon.
great North African recipe. I did add a few capers and also added a few more olives omitted the paprika and opted for rahs hanout instead. everything else the same. I think I only had 2.5# of tilapia and it was perfect as is over rice. I'd like to try this with cod.
I made this recipe as published minus the carrots because we are on a low-carb diet. I love other Spanish/Moroccan dishes. Unfortunately we didn't love this recipe. There was flavor but it bordered on bland rather than complex. It also was very expensive to make and 5lbs of tilapia is far too much. If you'll notice the posted photo is in a tin foil pan. That's because it won't all fit in ones skillet.
We have been looking for variety as we try in increase our fish intake. This recipe will definitely be part of our regular collection. I followed the recipe very closely only using about 1 cup of chicken broth instead of bouillion and water cutting the spice down to 1/2 teas. cayenne (for preference) and used 20 oz. of mahi mahi (the amount our family eats in one meal). The half reduction of cayenne still gave it a little kick for the adults to enjoy and the kids would eat it too.
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