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Healthy Recipes
Moroccan-Inspired Fish
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.
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Moroccan Cod with Chickpeas
- 1 (28 oz.) can no salt added whole plum tomatoes
- 1 medium onion, halved and cut lengthwise into 1/2 inch crescents
- 2 garlic cloves, chopped
- 1 tsp. ground cumin
- 1 tsp. ground sweet paprika
- 1/2 tsp. ground ginger
- 1/2 tsp. stevia
- 1/2 cup chopped cilantro leaves
- 1/4 cup chopped flat-leaf parsley
- 1/2 tsp. sea salt
- Ground black pepper, to taste
- 3/4 lb. cod or scrod, cut into 8 pieces
- 1 (15 oz.) can chickpeas, rinsed and drained
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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