A very close friend of mine makes the most delicious fish recipe every Friday night, for Shabbat dinner. Her family has prepared this Moroccan Fish for many years, and she too has picked up the skill of preparing such deliciousness.
Both my husband and I have always enjoyed this dish when she has invited us for dinner, but after seeing my almost 4 year old, who is a very picky eater, gobble up his serving of fish and then ask for more, I was determined to give this Moroccan Fish Recipe a try myself.
So after a phone call with my lovely friend, Gali, who gave me a very detailed explanation of how to prepare this fish recipe, I got to work. This popular Middle Eastern dish is actually very healthy, and pretty low calorie.
I made a few minor adjustments to make this more of a Weight Watchers Recipe, but overall, it’s a very diet friendly dish. The family LOVED it. This is definitely going into my regular rotation! It’s so easy to make and it’s such an incredibly flavorful recipe.
Just note that her original recipe actually uses real tomatoes, not canned, but I didn’t have enough fresh tomatoes on hand, so I used the canned, and it still turned out incredible. If you want to use fresh tomatoes instead, it will take a lot longer, as the tomatoes will need to cook down to a sauce-like texture. Additionally, you made need less broth.
Either way, this Moroccan Fish Recipe is amazing, and I highly recommend giving it a try!
- 1 ½ lbs tilapia (I used 6, 4oz fillets)
- 1 tbsp olive oil
- 1 15 oz can garbanzo beans (drained and rinsed)
- 1 28 oz can diced tomatoes
- 4 cloves garlic (sliced)
- 1 tbsp dry chicken bouillon
- 2 tbsp tomato paste
- 1/2 cup fat free chicken broth
- 1 tbsp cumin
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp coriander
- Salt and pepper to taste
- Optional parsley or cilantro for garnish
Heat oil in a large, non-stick skillet on medium high heat. Add in the garlic, and cook until slightly tender and fragrant, about 2-3 minutes.
Stir in the diced tomatoes, tomato paste, chicken bouillon, chicken broth, cumin, onion powder, paprika, coriander, and salt and pepper. Bring to a simmer and then reduce heat to medium, stirring occasionally. Add in garbanzo beans and let cook for about 45 minutes, adding more broth as necessary if sauce becomes too thick.
Taste and add additional spices and seasonings if necessary.
Season both sides of fish fillets with additional salt, pepper and paprika, and then lightly mist with an olive oil mister.
Place fish into pan with the tomato sauce, and gently cover each fillet with some of the sauce. Cover pan, and cook for about 15-20 minutes or until fish is cooked through and flakes easily with a fork, making sure to keep spooning sauce over the fish fillets while cooking.
Garnish with optional parsley or cilantro and serve immediately.
Entire recipe makes 6 servings
Serving size is 1/6th of dish
Each serving = 1 Point*
*based only on ingredients that have an SP Freestyle value