Moroccan Style Fish
14oz (400g) Basa Steaks, Striped Sea Bass, Cod or Halibut
1 – 2tbsp Olive Oil (or the oil from the top of the homemade harrisa paste)
2 – 4 Garlic Cloves chopped or sliced
3tbsp Harisa Paste
3 ripe Tomatoes grated
Salt to taste
1/2 bunch Cilantro chopped – reserve some leaves for garnish
Fresh Thyme sprigs (optional)
Heat a large skillet or pan on low add the oil and allow it to warm
Add the garlic and cook until fragrant, about 20 seconds
Add the harissa paste and stir it around
Add the grated tomatoes and stir bring the sauce to a simmer
Allow the sauce to cook for 8 – 10 minutes
Taste for seasoning, add salt and additional peppers if needed
Add the fish steaks and spoon some of the sauce over them
Sprinkle the chopped cilantro over
Cover and cook on low heat for 25 – 30min until the fish is opaque and flaky*
Sprinkle with the thyme if using and some cilantro leaves
Serve with rice or other grain, salad and flat bread
*Depending on the thickness of the fish steaks and type of fish this could take more or less time
Very large sea bass steaks can take up to 45minutes!
Harissa Paste starts at 4:40
For hello and welcome to my kitchen I’m Judith and I guess this time of year we’re all getting a little tired of leftover turkey or leftover ham so I thought we’d do a fish dish we’re going to use the Harissa paste I’m there I I
Will put a link in to the video I made when I made the Harissa paste now mine is very mild you can make it spicier or you can add spice later I prefer to make mine mild and if I want more spice I’m going to ramp it up a
Little with more chilies later so here is a paste um you want a white fish wrong season pretty much for fish around here so all I could find was frozen bass steaks then you want cilantro and some fresh thyme I have this lovely herb keeper that I hardly ever use but I
Bought the time cuz my time plant is dead for this season and of course some lovely fresh tomatoes which we’re going to grate we did this in another recipe I will link to that that was the Lam and bean stew I did so I’ll give you a link to that recipe
Too so let’s get started oh yeah I forgot garlic lots of garlic normally I don’t show you very much in the way of chopping vegetables and stuff I’m sure you all know how to chop an onion and things but when I do the grated Tomatoes you want to
Use the large side of the grater and you just put the Tomato on of course you want a large dish under it either a preferably a bowl cuz it’s going to be juicy and just keep going you do want to be careful cuz you don’t
Want to grate your hand but if you got your palm on the Tomato the Tomato skin will protect you cuz it’s going to be difficult for The Grater to go through that and you will stop when you get it all graded off the skin so all you’re left with is the flat
Skin which you will toss away warm your pan on low and then you want to add some olive oil a tablespoon or two or if you’re using the homemade Harissa paste take the olive oil that’s on the top of that there we go let that warm up and we’re
Just going to add two to four garlic cloves sliced or chopped depending on your preference so depending on the size of the garlic cloves you want two to four and you can slice them or chop them whichever you prefer and these were just going to give them enough time to get fragrant we
Don’t want them to start to [Applause] Brown Okay now the I smelling the garlic wonderfully we’re going to add the Harissa paste and this is my homemade Harissa paste I will put a link in at the end and in the description below so we’re putting about that was three large spoons so I remember my heres paste is not hot I
Make it very mild I’m going to stir that around and then we will add the grated Tomatoes love you now with your Harissa paste always make sure to clean the edges and cover it with olive oil that will prevent it from going moldy and help it keep longer we allow
Our sauce to cook for about 8 to 10 minutes if you’re doing a larger batch definitely me let it cook longer and we want to taste for seasoning very well season seasoned but we want to check for salt and the spice level okay it’s very sweet so we do need some
Salt and don’t go overboard just it’s so easy to add salt and so hard hard to get rid of it actually impossible once you’ve added too much so let’s try again beautiful now we’re going to add our fish and I have Basa Fets put that in and we’re going to spoon the sauce over the top now you can use I mean my preference would have been for COD or halit but the wrong season so they weren’t available B Frozen basap filets are always available as they are farmed Fish let’s get that sauce all on the fish and now I have a half bunch of cilantro and now we let it cook I’m going to put a lid on it depending on the thickness of your fish and the what kind of fish you’re using this could take half an hour 45
Minutes more or less either way as I say depending on your fish so be aware of what it is you’re cooking we’re pretty much done so we’re going to take the lid off and I’m going to add a little fresh th just because I like th mostly it’s optional and some
Cilantro now we’re going to serve it with some very lovely bread you could use rice or a grain of your choice but let’s and of course a lovely salad would be great a Moroccan Harissa paste fish dish um you do want to serve it with some really nice bread this is a artisian
Bread let give it a little taste here oh my but that is delicious now I have used Bassa um steaks which are rather soft so it was fairly quick to cook oh my God oh my that is delicious serve it with a nice red wine and you have a wonderful meal if
You want to add if you like add a salad I thank you so much for watching if you enjoyed the video please give it a like please please please try the recipe it is delicious and I know it’s the wrong season for fish here but in your neck of
The woods it might be the right season a good firm white fish works best for this thank you so much for watching and I will post a link to the heris paste video I’ll see you again soon with a new video