I make this brightly-flavored, colorful, and healthy fish dish for my family at least monthly as an homage to my North Africa-born mother - and I once made it for 180 people in a local cook-off! The surprisingly robust flavors and 15 minute prep make this a gratifying one-pot meal for any busy weeknight. It's also very adaptable without sacrificing much flavor. This recipe uses tilapia, but any firm, mildly flavored white fish will do. It also calls for cilantro and harissa, which is a Moroccan chili paste -- both of which can also be substituted in a last-minute pinch. For example, if you are one of those people who taste soap when you eat cilantro, you can substitute parsley and add a teaspoon of ground coriander. You can also substitute harissa with red pepper flakes, coriander, and additional cumin (see below*). If you're not familiar with harissa, taste it before you add it to adjust the heat to your liking.
My recipe was enhanced by a very similar one from a great little book by T. Gila Levine called "Simply Israel" (2007, self-publised) that I found at a Jerusalem gift shop. I give credit to the originator of 'Sofia Mazel's Moroccan Fish' for giving me the courage to use a whole head of garlic. I am indebted to the author for the addition of turmeric, which I never used before but which adds flavor depth and a beautiful yellow color. The basics of our recipes were similar -- the tilapia, unpeeled lemon pieces, garlic, sweet red pepper and cilantro, though I use more lemon and less garlic than Ms. Levine. In addition, for heat and to add more flavor, I lke harissa instead of dried red peppers and cayenne, and I use cumin. Finally, I add quinoa to the vegetables - it cooks along with the vegetables to make this a truly one-pot recipe. —marietta brill
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