Fish Tagine with Tomatoes, Capers and Cinnamon

  • Currently 4/5
I found this tasty recipe on; however, it calls for a lot of olive oil. To lighten this dish up I omit all but a few teaspoons of olive oil, and throw in as many other vegetables that I have on hand. See the "Notes" section to see my variation. This goes great with the "Spinach Rice" recipe also posted to this site.
3/4 tsp ground cumin
1/4 cup extra-virgin olive oil
1 (15-oz) can stewed tomatoes, chopped
1 1/2 Tbsps drained capers
1/2 tsp cinnamon
4 (6-oz) pieces hake or halibut fillet (about 1-in-thick)
1. Heat cumin in oil in a 12-inch heavy skill over medium heat, stirring occasionally, until fragrant, about 1 minute. Stir in tomatoes, capers, cinnamon, and 1/4 tsp each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, about 10 minutes.
2. Pat fish dry and sprinkle with 1/4 teaspoon each of salt and pepper, then add to the skillet. Cover and simmer until fish is just cooked through, 7 to 10 minutes.
Yield: 4 servings (as published), 5 servings (with my modifications)

For this recipe, I like to saute with the cumin, and 2 bay leaves, whatever extra vegetables I want (i.e., half an onion, 1 red bell pepper, and 1c chopped baby carrots). You may need to double the spice depending on how many veggies you add. Saute until onions are translucent. Add the tomatoes, capers, cinnamon, salt and pepper as directed. You might wish to adjust the spices, and add more capers to taste.

Cook as directed; however, depending on how many and what type of veggies you added, you may need to cook uncovered longer than directed to cook off the extra water.

I have my fish monger cut me 5 (3-oz) pieces of fish and cook the remaining of the recipe as directed.
Meal   DinnerCuisine   Middle Eastern
Dish   Main DishCooking Method   Sauteed
Main Ingredient   FishPrep Time   15 to 30 minutes
Cooking Time   15 to 30 minutes 
Features   Dairy-Free, Diabetic-Friendly, Low-Calorie, Low-Fat

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