Bill's Recipes
Tilapia Tagine
1 teaspoon paprika
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon ground ginger
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
1 lemon
5 cloves garlic, minced
2 pounds tilapia, cut into 3 inch pieces
Salt and ground black pepper
2 tablespoon olive oil
1 large yellow onion, halved and cut into ¼-in-thick slices
2 tablespoons all-purpose flour
2 cups vegetable broth
2 tablespoons honey
2 large or 3 medium carrots, peeled and cut crosswise into ½-inch-thick coins
½ cup green olives, pitted and halved
2 tablespoons chopped fresh cilantro leaves
Combine the spices and flour in a small bowl and set aside. Zest the lemon. Combine 1 teaspoon of the lemon zest with 1 minced garlic clove; set aside. Lemon zest is only the bright yellow part.
Season both sides of fish pieces with 2 teaspoons salt and ½ teaspoon pepper. Heat the oil in a large pan over medium-high heat until beginning to smoke. Brown the fish pieces, about 5 minutes; flip the pieces over and brown the other side, about 4 minutes more. Transfer to a large plate.
Reduce the heat to medium. Add the onion and carrots and cook, stirring occasionally, until they have browned at the edges but still retain their shape, 5 to 7 minutes. Add the remaining minced garlic and cook, stirring, until fragrant, about 30 seconds. Add the spices and flour and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the broth, honey, remaining lemon zest, and ¼ teaspoon salt, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Add the fish (with any accumulated juices) back in, reduce the heat to medium-low, cover and simmer for 10 minutes.
Cover, and simmer until the fish is cooked through and the carrots are tender-crisp, about 10 minutes more.
Stir in the olives, reserved lemon zest-garlic mixture, cilantro, and
1 tablespoon of the lemon juice; taste the sauce and adjust seasoning
with salt, pepper, and more lemon juice, if desired. Serve with
couscous.