Moroccan-Style Fish with Spinach

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            FOOD FUNNY
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Here's one from George in Poughkeepsie:

My daughter went to a local Taco Bell and ordered a taco. She
asked the person behind the counter for "minimal lettuce." He
said he was sorry, but they only had iceberg lettuce.

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            TODAY'S RECIPE
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The marinade for this dish is called "charmoula" and is a classic
Moroccan seasoning for fish and seafood.

Moroccan-Style Fish with Spinach

For the charmoula:
1/4 cup (60 ml) extra-virgin olive oil
1/4 cup (60 ml) lemon juice
4-6 scallions (spring onions), finely chopped
1/4 cup (60 ml) chopped fresh parsley
2 tsp (10 ml) chopped fresh cilantro (coriander leaves)
2 tsp (10 ml) paprika
1 tsp (5 ml) ground cumin
1/4 tsp (1 ml) cayenne, or more to taste
The grated zest of 1 lemon
Salt to taste

4-6 fillets (about 6 oz (170 g) each) firm white fish such
as haddock, turbot, or cod
3 Tbs (45 ml) olive oil
1 1/2 lbs (1350 g) potatoes, sliced
1 onion, chopped
2-4 cloves garlic, chopped
4-6 tomatoes, chopped
1 lb (450 g) fresh spinach, shopped
Lemon or lime wedges for garnish

Combine the ingredients for the charmoula. Place the fish fillets
in a large bowl or plastic bag and cover with the charmoula. Marinate
refrigerated for 1 to 3 hours. Heat the oil in a large heavy pot and
saute the potatoes, stirring occasionally, until lightly browned, 10
to 15 minutes. Add the onion, garlic, and tomatoes and cook until
the onion is tender, about 5 minutes. Add the spinach and stir to
combine. Place the fish fillets on top of the vegetables and pour
the marinade over the fish. Cook tightly covered over medium-low
heat until the fish is firm and opaque, 15 to 20 minutes. Serves 4
to 6.
Received on Fri Feb 10 08:24:33 2006