Moroccan Spicy Char with Carrots
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 480, total fat 23 G., saturated fats 4 G., proteins 37 G., carbohydrates 32 G., fiber 7 G., cholesterol 97 mg, sodium 497 mg, sugar 0 G.
Calories 480, total fat 23 G., saturated fats 4 G., proteins 37 G., carbohydrates 32 G., fiber 7 G., cholesterol 97 mg, sodium 497 mg, sugar 0 G.
Arctic char fillet is pan-fried and served with sweet-and-spicy Moroccan-style glazed carrots and almonds. Ras el hanout, a seasoning that can be added to both the garnish and the fish, adds a unique flavor to the entire dish. If you can't find it in the spice aisle, try mixing pumpkin pie spice, ground cumin, and cayenne pepper (the proportions are listed at the end of the recipe).
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup flaked almonds
- 3 tablespoons extra-virgin olive oil
- 700 g carrots, cut into sticks
- 0.5 cup dried apricots, cut into 4 pieces
- 4 green onions, chopped
- 1/4 cup thinly sliced pitted green olives
- 1 tbsp. honey
- Juice of half a lemon
- 2 teaspoons Moroccan ras el hanout
- 1/4 cup chopped fresh parsley
- 4 Arctic char fillets with skin (approximately 170 g each, center part)
We recommend
Recipes with similar ingredients: salmon, carrot, dried apricots, olive, ras el hanout seasoning, lemon, almond
Cooking the dish according to the recipe:
- Toast the almonds in a large dry skillet over medium heat, stirring occasionally, until golden brown, 3-5 minutes. Transfer to a plate and let cool.
- Return the skillet to medium heat. Add 2 tablespoons olive oil, then add the carrots, dried apricots, and 3/4 cup water. Reduce heat to medium-low, cover, and simmer until the carrots are tender, 8 to 10 minutes. Remove the lid and add the toasted almonds, green onions, olives, honey, lemon juice, and 1 teaspoon ras el hanout. Increase heat and bring to a simmer. Cook, stirring occasionally, until the liquid has evaporated and the carrots are glazed, about 5 minutes. Stir in the parsley.
- Meanwhile, sprinkle the fish with the remaining 1 teaspoon ras el hanout and 1/2 teaspoon salt. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the fish skin-side down and cook, turning once, until cooked through, 5 to 6 minutes; season with salt. Remove from heat and let the fish rest in the hot skillet for 2 minutes. Serve with carrots.
Note
Look for Moroccan ras el hanout in the spice aisle, or instead, combine 1 teaspoon each of pumpkin pie spice and ground cumin, along with a pinch of cayenne pepper.
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