RECIPE: This is so good! REC: Fish tagine with tomatoes, capers and cinnamon

RECIPE:
E

evan

Well-known member
We made this for dinner last night and it was really good.

I made it with fresh halibut.

I also doubled the sauce as it was recommended by some of the reviewers.

Fish tagine with tomatoes, capers, and cinnamon

From Gourmet, December 2007

Makes 6 servings

3/4 teaspoon ground cumin

1/4 cup extra-virgin olive oil

1 (15-ounce) can stewed tomatoes, chopped

1 1/2 tablespoons drained capers

1/2 teaspoon cinnamon

4 (6-ounce) pieces hake or halibut fillet (about 1-inch-thick)

Heat cumin in oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until fragrant, about 1 minute. Stir in tomatoes, capers, cinnamon, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, about 10 minutes.

Pat fish dry and sprinkle with 1/4 teaspoon each of salt and pepper, then add to skillet. Cover and simmer until fish is just cooked through, 7 to 10 minutes.

I served it with boiled rice, sprinkled with sliced and toasted almonds on top, and a green salad.

http://www.epicurious.com/recipes/food/views/240945

 
Great! I'm always looking for ways to incorporate cinnamon into

my meals as it helps with sugar metabolism, and I looooove cumin. Thanks for posting it.

 
Dawn, maybe you should concentrate on southern Mediterranean cooking for awhile. Armenian,

Morrocan, Egyptian, etc. Lots of recipes with cinnamon and with cumin.

 
I do, but haven't followed particular recipes from there lately. I

am concentrating on "a Mediterranean diet" (fish, veg, olive oil, etc.) but will definately take a look at that category of recipes somewhere soon! Thanks for the reminder.

 
A meatloaf I make often has both cinnamon and cumin. Rec: My Favorite Meatloaf

My Favorite Meatloaf

2 tbsp olive oil
6 cloves garlic, chopped fine
1 onion, chopped
2 stalks celery, chopped
4 scallions, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 bay leaf, crumbled well
1-1/2 lb. lean ground beef
1/2 lb. lean ground pork
1 egg
1 tsp Worcestorshire sauce
1 cup bread crumbs
1/4 tsp cumin
1/2 tsp paprika
1/2 tsp dried thyme
1/4 tsp cinnamon
1/4 tsp each white and black pepper
1/4 tsp cayenne
1/2 tsp salt
1 tbsp dijon mustard
1 tsp ketchup (or a little more)
optional: I also add about 1-1/2 to 2 tbsp bottled bbq sauce

In olive oil, saute garlic, onion, celery, scallions, peppers and bay leaf til onion is soft and translucent. Combine the mixture with the remaining ingredients. Mix well and place in a 9x5-inch loaf pan. Bake at 350-degrees for 50 to 60 minutes.

About 10 minutes before meatloaf is through baking, remove dish from oven and drain most of the juices. Top with the following piquant sauce, and optionally sprinkle top lightly with celery seed, return to oven and bake 10 minutes longer or until meatloaf is done.

Piquant Sauce

In a small bowl combine:
3 tbsp brown sugar
1/4 cup ketchup
1/4 tsp nutmeg
1 tsp prepared mustard (like French’s)

Pat’s notes: This meatloaf is my favorite, especially with the piquant sauce on top. Meatloaf recipe adapted from: “My Mother’s Meatloaf”, Open Hand Celebration Cookbook. The Piquant Sauce is one my own mother used on meatloaf for almost 40 years. A slice of this meatloaf is wonderful the next day on a sandwich with wheat or french bread and a little mayo, mustard and lettuce...yum.

 
You must log in or register to reply here.
Back
Top