Grilled Cod With Moroccan Spiced Tomato Relish Recipes

BEST MOROCCAN FISH RECIPE

Steps:

• In a large pan with cover, heat 2 tbsp extra virgin olive oil (I used Private Reserve) over medium heat until shimmering but not smoking.
• Add minced garlic and cook very briefly, tossing regularly, until fragrant. Add tomato paste, diced tomato, and bell peppers. Cook for 3 to 4 minutes over medium heat, tossing frequently.
• Now, add chickpeas, water, cilantro, and sliced garlic. Season with kosher salt and pepper. Stir in 1/2 tsp Ras El Hanout spice mixture. Raise heat, if needed, and bring to a boil. Lower heat. Cover part-way and let simmer for about 20 minutes. (Check occasionally and add a little water if needed.)
• Meanwhile, in a small mixing bowl, combine remaining Ras El Hanout with cumin and paprika. Season the fish with kosher salt and pepper and the spice mixture on both sides. Add a generous drizzle of extra virgin olive oil. Work the fish to make sure it's well coated with the spices and the olive oil.
• When ready, add the season fish to the pan, and make sure to nestle the fish pieces into the saucy chickpea and tomato mixture. Ladle a bit of the sauce on top of the fish. Add lemon juice and lemon slices. Cook another 10 to 15 minutes over medium-low until the fish is fully cooked and flaky. Garnish with more fresh cilantro.
• Serve immediately with your favorite crusty bread, grain, or rice.

GRILLED COD WITH SPINACH AND TOMATOES

Steps:

• Preheat an outdoor grill for medium-high heat.
• Place cod on a piece of aluminum foil and season with salt, black pepper, and garlic powder. Top cod with spinach, tomato, and onion; season again with salt and black pepper. Drizzle olive oil and balsamic vinegar over cod and top with mozzarella cheese. Fold foil over cod creating a packet, crimping the edges together making a seal.
• Cook on the preheated grill until fish flakes easily with a fork, 7 to 9 minutes.

SIMPLE GRILLED FISH WITH MOROCCAN SPICED TOMATOES

Steps:

• Heat grill to High. Place the peppers, skin side up, on a baking tray and place under the grill for 10-15 mins until black and blistered. Remove and place in a bowl covered tightly with cling film to cool.
• Meanwhile, to skin the tomatoes, bring a small pan of water to the boil and fill a large bowl with ice-cold water. Cut a small cross into the skin of the bottom of each tomato, then plunge into the hot water, leave for just 10 secs, then scoop out with a slotted spoon and place into the cold water. Repeat with all of the tomatoes then, using a small knife, carefully peel away the skin. Cut into quarters, discard the seeds, then dice. When the peppers are cool, remove the burnt skins, then cut the peppers into small pieces.
• Heat the oil in a large pan, add the garlic, spices and ¼ tsp ground black pepper, then cook for 2 mins. Add the tomatoes and peppers and continue cooking over a medium heat for about 20 mins, or until the tomatoes are very soft. Smash the softened tomatoes with the back of a spoon and continue cooking for another 10 mins, or until the liquid is reduced to a sauce.
• Heat grill to High. Place the fish on a baking tray lined with lightly oiled foil. Season, and grill for 4-5 mins until cooked through. Divide the sauce between serving plates, place the fish on top and serve scattered with the chopped herbs.