Moroccan Tíleflsh with Sweet Onions

Name: Moroccan Tíleflsh with Sweet Onions
Yield: Serves 4
Cuisine: Morocco
Ingredients: 4 thick tilefish steaks (about 2 pounds) or other thick white fish, such as monkfish, halibut, rockfish, or cod; Pinch of ground allspice or cloves; ¼ cup sugar; Pinch of dried saffron threads; 2 juicy lemons, cut into wedges; 12 sprigs of flat-leaf parsley; ½ teaspoon ground black pepper; Sea salt; ⅓ cup yellow or dark raisins; 1¾ teaspoons ground cinnamon; ¼ teaspoon grated nutmeg; 2 pounds onions; ¼ cup olive oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

About

Here raisins and sweet onions are cooked down to a jam, then just enough lemon juice is added to bring the dish into balance. This simple fish recipe is a perfect example of superb Moroccan home cooking.

Ingredients

4 thick tilefish steaks (about 2 pounds) or other thick white fish, such as monkfish, halibut, rockfish, or cod
Sea salt

Africa
Morocco
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Sprinkle the fish on both sides with sea salt. Cover and refrigerate for 1 hour.
Halve the onions and thickly slice lengthwise. Heat 3 tablespoons of the olive oil in a heavy saucepan over medium-low heat. Add the onions, 1

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Part of

Seafood

Fish

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