Hot Moroccan Tilapia

Karin in Rehovot inspired me (Swedish blog post) to make Moroccan fish, but in true Jojo tradition, I can never keep to a recipe. I just merely used it for inspiration. I planned a mild couscous that I thought would fit well balancing the spicy fish dish.

Fish:
Fry sweet pepper, fresh garlic, crushed tomatoes, paprika powder, harissa and some salt in a nice olive oil, until soft. We used Tilapia fillets (St Peter's fish) for this dish. Lay the fillets (skin up) on top of the sauce and let it simmer under a lid until the fish is cooked. Add the coriander during the last few minutes. We used canned crushed tomatoes, for the simple reason that the large tomatoes in the supermarket were pale and unattractive. If not, I think that I would have scolded and peeled fresh tomatoes. You can also use fresh chili, but we bought harissa, which also brings some sourness (it contains vinegar) into the composition. It worked out very well.

Couscous:
Wet the couscous with some hot bullion, after taste. We actually used chicken/vegetable bullion! Fry the onion in (real!) butter and add the spinach. Add some salt if the butter is without salt. Mix the couscous with the spinach/onion. Add pine nuts that have been slightly roasted in a dry pan.

A musty red wine is appropriate to a spicy dish like this!

Both dishes (Click to enlarge)