This will work with any white fish, so I usually go with whatever is in season and still affordable. I find Haddock is among the cheaper fish (and still of good quality) in winter. This will also work with sole or cod. I actually double or triple the recipe for the Spice Mix, so that I have it already made next time around. If you are serving it to children (which I do) you can omit the cayenne pepper, or sprinkle on adult portions separately, later. There is still plenty of flavor without it!
For the Moroccan Spice Mix
2 Tablespoons ground cumin
2 teaspoons cinnamon
2 teaspoons paprika
2 teaspoons turmeric
1/2 teaspoon cayenne pepper (optional)
1 teaspoon salt
For the Fish
3 tablespoons Moroccan Spice Mix
2 cloves garlic*, minced
2 Tablespoons cilantro, minced, plus extra for garnish
2 Tablespoons olive oil, divided
1 1/2 – 2 lbs seasonal fish fillets
3 Tablespoons lemon juice
lemon slices for garnish
Place garlic, spice mix, cilantro, and 1 Tablespoon olive oil in an herb grinder and pulse a couple of times. Alternatively, you can mix it all in a bowl and stir until thoroughly combined.
Heat remaining 1 Tablespoon oil in a heavy bottomed skillet over medium-high heat.
Spread the spice mixture evenly over each side of each fillet, and place in the skillet. You may have to work in batches so as not to overcrowd the pan. Cook until fish turns opaque and browned, about 3 to 4 minutes per side. Spoon any leftover spice mixture over the fish as it is cooking. Use lemon juice to deglaze the pan if the fish starts to stick. Drizzle remaining lemon juice over fish, or serve with lemon slices. Garnish with extra cilantro.
If you are lucky enough to have leftovers, just add mayonnaise for an amazing Moroccan fish salad.
- for low FODMAPs, using garlic infused oil