Please connect to Internet to continue
Preparation Time : 10
Cook Time : 20
Total Time : 30
3 fish fillets
2 tsp coriander powder
1 1/2 tsp cumin powder
1 tsp turmeric
1 large onion, chopped
2 tbsp Olive Oil
8 garlic cloves, chopped
1-2 jalapeno peppers, chopped
1 lime juice
5 medium ripe tomatoes, blanched and pureed or diced
1/2 cup water
1/2 tsp Salt or to taste and pepper
1/2 cup chopped fresh cilantro for garnish
1 tbsp chopped fresh mint or basil leaves for garnish
In a large, deep pan heat 2 tbsp. olive oil. Sauté the onions for 2 minutes then add the garlic and jalapeno. I did not chop the peppers as my grandson was going to eat the fish. Cook on medium-high, until onions are fragrant and golden in colour. Do not brown them.
Now add the tomatoes and the spices, lime juice, water, salt and pepper. Stir to combine. Bring to a high simmer, and then turn down the heat. Cover and cook the tomato mixture for 10 more minutes; stirring occasionally
Season the fish fillets with salt and pepper and coat on both sides. Gently place the fish fillets in the tomato mixture, so that they are nestled snugly. Cook on medium-high and then reduce the heat to simmer. Cover and cook for another 10 minutes until the fish are cooked through and is flaky. Check with a fork if it is done or not. Add some crumbled cheese for more taste.
Remove Mediterranean Shakshuka Fish Fillet from heat and garnish with the fresh coriander and mint leaves.
Please Login to comment