Fish Tagine With Tomatoes, Capers, and Cinnamon
photo by IngridH
- Ready In:
- 28mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 3⁄4 teaspoon ground cumin
- 1⁄4 cup olive oil, extra virgin
- 1 (15 ounce) can stewed tomatoes, chopped
- 1 1⁄2 tablespoons capers, drained
- 1⁄2 teaspoon cinnamon
- 24 ounces fish fillets, about 1-inch thick (halibut is a good choice)
directions
- Heat cumin in oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until fragrant, about 1 minute. Stir in tomatoes, capers, cinnamon, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, about 10 minutes.
- Pat fish dry and sprinkle with 1/4 teaspoon each of salt and pepper, then add to skillet. Cover and simmer until fish is just cooked through, 7 to 10 minutes.
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Reviews
-
This recipe is tasty but, for me, the seasoning was not quite *there*. I would make this again but using Ras el Hanout in place of just the cumin and cinnamon. With that small change I believe that we would have a full 5 star recipe here. Took Ingrid's suggestion and used 1 tbsp of the oil which worked nicely. The fish was cooked well while still being moist and fresh looking. I used my tagine (which I love) and had a very nice dinner.
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Yum. This was a really wonderful dish. I almost left the cinnamon out of this, as I really don't care for it in savory dishes, but although I didn't really taste it specifically, I think it would have been missing something if I had left it out. The only thing that I really would change is to cut the oil down to 1 tablespoon, I had an oil slick on top of the finished dish that was not terribly appealing. A minor change- instead of halibut, I used cod. The halibut that was available today was NOT appealing, so I chose a fish that looked better. This is a definite make again. Made for ZWT6.
RECIPE SUBMITTED BY
breezermom
United States