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“Hot as in spicy. North African Jews traditionally serve grouper on Rosh Hashana. From "The Magic of Moroccan Cuisine" by Guy Peretz and Nissim Krispil. Adapted from the Book of New Israeli Food. Posted for ZWT6.”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Line a wide saucepan with peppers, garlic, parsley and cilantro.
  2. Combine paprika, olive oil and salt.
  3. Dip fish in paprika mix and arrange in saucepan.
  4. Combine remaining mix with water and pour over fish.
  5. Cook for 10-15 minutes over high heat.
  6. Reduce heat, cover and continue cooking for another 15 minutes, or until sauce thickens.

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