This Spicy Moroccan Fish (Grey Mullet) and cilantro on the stove top, and then bake the The sauce recipe is suitable for a variety of. Whitefish recipes. red bell peppers, tomatoes, chili pepper, and cilantro leaves. , sauce and tender finger-lickin’ fish.
What to pair with Spicy Moroccan Fish (Grey Mullet)
This Grey Mullet recipe can be your main dish for a formal setting, or a starter dish, accompanied by Cabbage Rolls with Red Rice, or White Rice.
These fresh or cooked salads also go great with cooked fish: Cooked Zucchini-Red Bell Pepper-tomato sauce side dish , and Cranberry Green Salad, and these Dairy-Free Mashed Potatoes.
Can I turn this Spicy Moroccan Grey Mullet dish into a mild (non-spicy) dish?
If you prefer a hearty Grey-Mullet Moroccan style dish that doesn’t have any spiciness, then just eliminate the chili peppers and hot paprika powder. No stress.
You may also love this Moroccan Barramundi recipe.
Preparation of Spicy Moroccan Grey Mullet
Marinate the Grey Mullet in lemon juice.
Things to Know When Preparing Fish
How do you know when the fish is ready?
- If you have a food thermometer: It should be ready when it reaches 62 degrees Celsius (145 F).
- If not:
- The flesh is white-opaque when it’s edible.
- The flesh is fork-tender, with no resistance, and flakes easily.
- Take care not to over-cook, so it doesn’t fall apart.
Knowing What You’re Buying
- Freshness – Tests:
- Odor vs. Aroma – Differentiate between a strong unpleasant odor versus the natural aroma of the sea. There should never be a strong fishy odor. It might not be fresh.
- The eyes – They should be clear (see through) and shiny, and not opaque.
- The skin – It should be shiny and clean. Any sliminess covering it, might not be a good sign.
- Scales left on fish – Make sure that there are no scales or gills left on the fish when baking it whole.
Health Facts
This Mediterranean fish, Grey Mullet, is rich in omega-3 fatty acids.
I hope you have enjoyed reading this post and will let me know what you think about this Mediterranean Fish with Sauce recipe.
Enjoy!
Check out Other Fish Recipes –
Hot and Spicy Moroccan Grey Mullet
Cooked Extra-Spicy Grey Mullet Moroccan
Ingredients
Grey Mullets with skin and bones
- 2 Grey Mullets, sliced into 1½-inch thick slices
Marinade
- 1/2 cup lemon juice for pre-soaking + 1/2 cup water
The Sauce
- 2 red bell peppers, sliced into ½ inch strips
- 10 garlic cloves, sliced into 1/3s
- 4 chili peppers, cut into rings or chopped
- 2 tomatoes, coarsely chopped
- 2 tablespoons tomato paste
- 2/3 tablespoon natural date syrup
- 1/2 packed cup chopped cilantro leaves (some stem is okay)
- 1/2 packed cup chopped parsley leaves (some stem is okay)
- 1 tablespoon hot paprika
- 1 tablespoon sweet paprika (Moroccan [=extra-red], or Hungarian)
- 1/3 teaspoon cumin powder
- 2/3 teaspoon turmeric powder
- A pinch of cinnamon powder
- 1-1/2 teaspoons Kosher salt or to taste
- 1-1/2 cups hot water
Instructions
- Marinate fish in a large bowl with the lemon juice and water 15 minutes.
- In a 11-1/2 inch (16.5 cm)non-stick sauté pan, fry on medium-low heat the red peppers, chopped tomatoes, garlic, and chili peppers in heated oil for 5 minutes.
- Add the tomato paste, date syrup, spices, 1/2 amount of fresh chopped cilantro and parsley leaves (and some stems) and 1-1/2 cups hot water. Bring to boil, then simmer for 10 minutes (making sure there's about an inch high liquid-y sauce in the pan before adding the fish.
- Place fish slices next to each other in the pan. Sprinkle the rest of the cilantro and parsley over the fish. Cover the pan and bring to boil, then simmer 10 minutes.
- Uncover pot and cook another 10 minutes. Spoon the sauce over the fish as it cooks. Add ¼ cup boiling water if there's no liquid left in the pan.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 38Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 266mgCarbohydrates 9gFiber 2gSugar 4gProtein 2g
Nutrition values are estimated.