Smoked Paprika Fish with Carrots – Easy Healthy Dinner Recipe with Smoked Paprika, Turmeric, Carrots and Garlic.

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 Moroccan recipe, Maman’s Fish. 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 kick off the new year.

This recipe is gluten free, heart healthy, pareve, and full of natural flavor. Try it and let me know what you think!

Recommended Products:

Saute Pan

Skillet

This post may contain affiliate links which won’t change your price but will share some commission.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

Smoked Paprika Fish with Carrots

A tasty, heart healthy variation on Moroccan fish. Kosher, Pareve, Gluten Free.

COURSE: Main Course

Kosher Key: Parve

Servings: servings

Prep Time: 5

Cook Time: 40

Total Time: 45

PRINT SUBSCRIBE

Ingredients

1 1/2 cups water
Salt and pepper
1/4 teaspoon turmeric
1 bunch fresh cilantro or parsley, cut into large pieces (reserve a few pieces for garnish)
1 pound carrots, peeled, halved lengthwise and cut into quarters
2 cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes (optional)
4 boneless fish fillets (best to use thick, firm fish like halibut or snapper)
2 tablespoons smoked paprika, divided
1/2 cup extra virgin olive oil, divided

Instructions

Whisk together 1 1/2 cups of water, 1/2 tsp of salt, and 1/4 tsp of turmeric in the bottom of a large saute pan. Lay the cilantro, sliced 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 nonstick skillet. Let it heat up over medium until hot and just beginning to smoke.
While oil is heating, 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 frequently, 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 additional salt and pepper to taste if desired. Serve with cooked carrots and sauce from the pan, garnished with fresh cilantro. Goes great over rice, quinoa, or couscous!