So, I’ve kind of been “off the grid” this week. After several Hanukkah TV appearances, a radio interview, and lots of travel, I needed a serious vacation from the internet– a chance to unplug, unwind, and enjoy the holidays with my family. My last appearance was on NBC Miami, so we decided to rent a condo here in Florida. It’s been a much needed break. Today, for the first time, I’m starting to feel rested again. If you’ve sent me an email or “tweeted” or messaged me lately and haven’t heard back, I apologize. I will be going through my inbox in January to try and respond to all of you. Meanwhile, I want to share one last recipe for 2011– and I figured I should make it a healthy one, since most of us likely spent the holidays indulging in all kinds of naughty treats! (I know I did.)
This fish dish is a variation on my friend Sharone’s recipe, Maman’s Fish. Sharone’s family is from Morocco; her recipe one of many paprika fish variations that are popular throughout the region. I love Maman’s Fish because it’s easy, healthy, and really yummy. Recently, thanks to my friend Erika’s chicken recipe, I’ve fallen in love with smoked paprika. I decided to take Maman’s Fish and tweak it, subbing smoked paprika for regular and adding carrots for sweetness. I also threw in some crushed red pepper flakes to make it a little bit spicy (if you’re sensitive to spice, you can leave them out). The result was smoky, sweet, and spicy with a rich red sauce… a delicious, simple, and healthy dish to start off 2012!
This recipe is gluten free, heart healthy, pareve, and full of natural flavor. Try it and let me know what you think!
And by the way, thank you all so much for helping me reach 50,000 fans on Facebook! What a wonderful way to end 2011. I appreciate you all so much. Please help me spread the word about the site so we can double that number in 2012!
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- 1/4 tsp turmeric
- 1 bunch fresh cilantro, cut into large pieces (reserve a few pieces for garnish)
- 1 lb. carrots, peeled, halved lengthwise and cut into quarters
- 2 cloves garlic, chopped
- 1/2 tsp crushed red pepper flakes (optional)
- 4 boneless fish fillets (best if you use thick, firm fish like halibut or snapper)
- 2 tbsp smoked paprika, divided
- 1/2 cup extra virgin olive oil, divided
- Salt and pepper
- Pour 1 1/2 cups of water, 1/2 tsp of salt, and 1/4 tsp of turmeric into a large saute pan. Lay the cilantro, carrots, garlic, and crushed red pepper flakes (optional) in the bottom of the pan. The pepper flakes are very spicy, add with care. Turn the heat to medium low to slowly heat up the water in the bottom of the pan.
- While the saute pan is heating, pour 3 tbsp extra virgin olive oil into a large skillet. Let it heat up over medium till hot (not smoking).
- Meanwhile, season the fish fillets generously on both sides with salt and pepper, then sprinkle them with a light layer of smoked paprika (about 1 tbsp total).
- When the oil is hot, place the fish fillets into the skillet and sear them for 2-3 minutes on each side till a brown crust forms.
- When both sides of the fish are seared, use a pair of tongs to gently transfer the fish fillets into the saute pan. Lay them on top of the cilantro and carrots.
- Turn up the heat on the saute pan till the liquid begins to boil. Reduce heat to medium and allow mixture to simmer uncovered for 10-15 minutes, basting fillets periodically, until the liquid is reduced by half.
- In a small bowl, mix together remaining 1/3 cup olive oil and 1 tbsp of smoked paprika.
- Pour the seasoned oil over the top of the fish fillets, coating them evenly. Let the fish simmer uncovered for 20 minutes more, basting frequently.
- Fish is done when liquid is reduced to about a quarter of what it was originally, the fish has turned red, and the carrots are tender.
- Season fillets with salt and pepper to taste. Serve with cooked carrots and sauce from the pan, garnished with fresh cilantro. Goes great over rice, quinoa, or couscous!