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Looking for a great, seasonal fish dish? Try this recipe with a Moroccan twist of flavor. Here, the light fish is paired with filling chickpeas and smothered in a seasoned tomato sauce to create a truly original taste.
Note:According to the Monterey Bay Aquarium Seafood Watch, U.S. pacific cod is the best choice of cod at present, both for your health and for sustainability.
Moroccan Cod with Chickpeas
One at a time, take tomatoes from can. Holding each over medium, deep skillet, crush tomatoes by hand, letting tomato flesh squeeze through fingers into pan. Reserve 1/4 cup liquid remaining in can.
Add onion, garlic, cumin, paprika, ginger and stevia to pan. Over medium-high heat, bring tomatoes to simmer, stirring to combine all ingredients. Mix in cilantro, parsley, salt and generous pinch of pepper. Cover, and simmer sauce over medium-low heat until tomatoes are soft, 15 minutes.
Add the fish and chickpeas, pushing into sauce. If sauce seems dry, pour 1/4 cup reserved canned tomato juices. Cover and simmer gently until fish is opaque, white in center and flakes easily and chickpeas are heated through, 12-15 minutes. Serve immediately.
Makes 4 servings.
Per serving: 220 calories, 2 g fat (0 g saturated fat), 30 g carbohydrate, 23 g protein, 7 g dietary fiber, 390 mg sodium.
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