FISH WITH PRESERVED LEMON RECIPES

Name: Saffron Fish With Red Peppers and Preserved Lemon
Total time: 30 min
Yield: 4 to 8 servings
Cuisine: jewish, moroccan
Ingredients: A few pinches to 1/2 teaspoon saffron strands; 2 tablespoons olive oil; 3 red bell peppers, trimmed, quartered, seeded, then halved crosswise; 1 large red or yellow onion, diced; 2 tomatoes, diced; 6 garlic cloves, peeled and left wholeu00A0; 1 bunch cilantro, leaves and delicate stems separated and chopped; Kosher salt and coarsely ground black pepper; 8 skinless fish fillets (about 4 ounces each), such as salmon, sea bass, striped bass, whitefish or rockfish; 1 teaspoon ground sweet paprika; 1/2 teaspoon red-pepper flakes (optional)u00A0u00A0; 1/4 cup pitted kalamata or green Moroccan olives; 1 preserved lemon, rinsed, chopped (peel and flesh) and seeded (or the juice of 1 fresh lemon)

SAFFRON FISH WITH RED PEPPERS AND PRESERVED LEMON RECIPE ...

Saffron Fish With Red Peppers and Preserved Lemon Recipe ... image

This very flexible recipe is often served by Moroccan Jews and their descendants. Many who moved to France, for example, tend to prepare it with preserved lemons and olives. Others living in Jerusalem, like Danielle Renov, author of “Peas, Love & Carrots” (Mesorah Publications, 2020), might incorporate more spice. (Ms. Renov omits the saffron for Passover.) With the addition of red peppers and tomatoes coming from the Americas, it became the rich Moroccan dish it is today. Traditionally made with white fish, it also works with salmon or shad. Serve this as an appetizer, symbolic of the wish for abundance. Assemble it in the morning and cook it just before serving, or eat the fish at room temperature. For a main course, add quinoa or couscous to soak up the flavorful juices.

Provided by Joan Nathan

Total Time 30 minutes

Yield 4 to 8 servings

Number Of Ingredients 13

Ingredients

A few pinches to 1/2 teaspoon saffron strands
2 tablespoons olive oil
3 red bell peppers, trimmed, quartered, seeded, then halved crosswise
1 large red or yellow onion, diced
2 tomatoes, diced
6 garlic cloves, peeled and left whole
1 bunch cilantro, leaves and delicate stems separated and chopped
Kosher salt and coarsely ground black pepper
8 skinless fish fillets (about 4 ounces each), such as salmon, sea bass, striped bass, whitefish or rockfish
1 teaspoon ground sweet paprika
1/2 teaspoon red-pepper flakes (optional)
1/4 cup pitted kalamata or green Moroccan olives
1 preserved lemon, rinsed, chopped (peel and flesh) and seeded (or the juice of 1 fresh lemon)

Steps:

Pour 2 cups of boiling water into a bowl and sprinkle with the saffron strands. Use a spoon to press the saffron strands against the side of the bowl to release the flavor. Cover the bowl with a plate and set aside.
Heat the oil in a large skillet over low. Add the bell peppers, onion, tomatoes, garlic and cilantro stems, and season to taste with salt and pepper. Increase the heat to medium-high and cook for about 5 minutes, stirring occasionally, until the onion is transparent.
Nestle the fish into the vegetables, sprinkle with the paprika, red-pepper flakes (if using), 1 teaspoon salt and 1/2 teaspoon pepper. Pour the prepared saffron water over everything. (You can do all of this in advance 1 day in advance, and refrigerate until ready to finish.)
When ready to cook, add the olives and preserved lemon (if using — but if using fresh lemon, that will come in Step 5). Bring the mixture to a boil over high, reduce to low, cover the pan and simmer for 15 to 20 minutes, basting the fish every 5 minutes. Sprinkle with the cilantro leaves during the last few minutes of cooking.
Taste for seasoning and serve, setting the fish on top of the vegetables. Sprinkle with fresh lemon juice, if not using the preserved lemon. Serve warm or at room temperature.

FISH TAGINE WITH PRESERVED LEMON AND TOMATOES RECIPE ...

Fish Tagine with Preserved Lemon and Tomatoes Recipe ... image

Firm white fish such as mahimahi, halibut, or sea bass are particularly good in this recipe. Use more or less saffron according to your taste. Serve with basmati rice.

Provided by Kitty Morse

Yield 4 servings (serving size: 6 ounces fish, 3/4 cup vegetable mixture, and about 1 tablespoon sauce)

Number Of Ingredients 18

Ingredients

Cooking spray
2 tablespoons finely chopped whole lemon
1 tablespoon water
1 tablespoon olive oil, divided
1 teaspoon sugar
? teaspoon saffron threads, crushed
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons chopped fresh cilantro
¾ teaspoon salt
½ teaspoon Hungarian sweet paprika
½ teaspoon ground cumin
¼ teaspoon freshly ground black pepper
12 pitted green olives, thinly sliced
2 garlic cloves, minced
1?½ pounds mahimahi
2 cups thinly sliced onion (about 1)
4 cups coarsely chopped seeded tomato (about 2 pounds)
Cilantro leaves (optional)

Steps:

Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add lemon, 1 tablespoon water, 1/2 teaspoon oil, and sugar; cook 3 minutes or until water evaporates and mixture just begins to brown, stirring frequently. Set aside.
Place remaining 2 1/2 teaspoons oil in a small microwave-safe bowl, and microwave at high for 10 seconds at a time just until oil is heated. Stir in saffron; let stand 10 minutes.
Combine lemon mixture, saffron mixture, chopped parsley, and next 7 ingredients (through garlic) in a large zip-top plastic bag. Add fish to bag, and seal. Marinate in refrigerator 30 minutes, turning occasionally.
Preheat oven to 400°.
Layer 1 cup onion slices and 2 cups tomato on the bottom of a 13 x 9-inch baking dish coated with cooking spray. Remove fish from bag, reserving marinade. Top tomato with fish; pour remaining marinade from bag over fish. Cover with remaining 2 cups tomato and remaining 1 cup onion. Cover with foil. Bake at 400° for 40 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from oven.
Transfer fish and vegetables to a serving platter. Drizzle remaining liquid over fish. Garnish with cilantro leaves, if desired. Serve immediately.

Nutrition Facts : Calories 290 calories, CarbohydrateContent 14 g, CholesterolContent 54 mg, FatContent 9 g, FiberContent 3.1 g, ProteinContent 37.7 g, SaturatedFatContent 1.3 g, SodiumContent 794 mg

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SAFFRON FISH WITH RED PEPPERS AND PRESERVED LEMON RECIPE ...

This very flexible recipe is often served by Moroccan Jews and their descendants. Many who moved to France, for example, tend to prepare it with preserved lemons and olives. Others living in Jerusalem, like Danielle Renov, author of “Peas, Love & Carrots” (Mesorah Publications, 2020), might incorporate more spice. (Ms. Renov omits the saffron for Passover.) With the addition of red peppers and tomatoes coming from the Americas, it became the rich Moroccan dish it is today. Traditionally made with white fish, it also works with salmon or shad. Serve this as an appetizer, symbolic of the wish for abundance. Assemble it in the morning and cook it just before serving, or eat the fish at room temperature. For a main course, add quinoa or couscous to soak up the flavorful juices.
From cooking.nytimes.com
Reviews 4
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Taste for seasoning and serve, setting the fish on top of the vegetables. Sprinkle with fresh lemon juice, if not using the preserved lemon. Serve warm or at room temperature.

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Firm white fish such as mahimahi, halibut, or sea bass are particularly good in this recipe. Use more or less saffron according to your taste. Serve with basmati rice.
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Transfer fish and vegetables to a serving platter. Drizzle remaining liquid over fish. Garnish with cilantro leaves, if desired. Serve immediately.

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Preheat the oven to 200°C/180°C fan/Gas 6 and butter a baking sheet.

Sprinkle the semolina and paprika on to a large plate and season with salt and black pepper. Spread the top of each salmon fillet with the butter and press the fillets, buttered side down, on to the semolina to give an even crust.

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Mary’s tips:

Salmon can be prepared with crust on top up to 4 hours ahead. Sauce can be made up to 2 days ahead.

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