Spicy Moroccan Fish

Well, at least it’s supposed to be spicy. It didn’t really come out spicy enough (or at all) this time. Probably because I didn’t add the hot pepper seeds. What was I thinking? Either way, it was delicious, so much so that even after the fish was gone, I kept the sauce and just ate it like that with some pita.


  • 1 red pepper – cut in strips
  • 3-4 tomatoes – sliced
  • 1 garlic bulb – peeled and separated into cloves
  • 1 cup of cilantro chopped
  • 1 tbsp and 1/2 tsp sweet paprika
  • 1/2 tsp turmeric and 1/4 tsp turmeric
  • salt to taste
  • 3 hot peppers (chilis or jalapenos)
  • 4 – 5 peices of tilapia
  • 3/4 cup olive oil


  1. In a large deep skillet heat 1tbsp of olive oil over medium heat
  2. Add pepper and tomatoes and  saute for about 5 minutes. Add garlic cloves, reduce heat.
  3. Add cilantro, 1/2 tsp paprika, 1/4 tsp turmeric, 1/2 cup of water and hot peppers. cover and continue cooking.
  4. In the meantime, mix the olive oil, 1 tbsp paprika, 1 tbsp of salt (or to taste) and 1/2 tsp turmeric.
  5. Pour over fish in a shallow bowl and coat well. Marinade for about 10 minutes.
  6. Add fish and the rest of the mixture to the skillet and cook until fish is ready, 10-15 minutes.

4 thoughts on “Spicy Moroccan Fish

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