Parrillada de pescado con menta

Pottery and regional cooking from Fes to Tamegroute and the Souss

Souks and coastal kitchens from Tangier to Agadir

Moroccan craft landscapes: Fes, Tafilalt and the Anti-Atlas

Moroccan Seafood and Broccoli Salad

modified version of a jane brody recipe. you can substitute sliced surimi sticks for the shrimp or scallops but, if you do so, do not add until salad has been dressed and tossed or the surimi will shred. cooking (passive) time also includes chilling time.

Seafood Bastilla with Shrimp, Calamari and Fish

Swordfish, shrimp, and calamari are mixed with Chinese vermicelli, black mushrooms, and a spicy tomato sauce. The filling is enclosed in paper-thin warqa or phyllo dough and then baked.The measures below are for raw seafood prior to cleaning. Prep time does not include shelling or deveining shrimp or cleaning calamari. Save time by having your fishmonger do some of this for you.Seafood Bastilla can be assembled and frozen until baking time. Shape the bastilla into a single large pie as shown here or make small, individual-sized pies for easier serving.

Grilled Whole Fish in Chile Garlic and Mint Sauce a Kremezi

while this website has many grilled fish recipes, this recipe uniquely blends the spices and heat of north afirca and the middle east. . the source is aglaia kremezi's "mediterranean hot and spicy". she credits the recipe to margaret tayar's moroccan-inspired seafood restaurant in jaffa, near tel aviv, israel. in her restaurant, this is made with sea bream, but any firm, non-oily white-fleshed fish (porgy, gray mullet, flounder, hake, etc.) could be used. while designed for a whole fish on the grill, it can be modified to be done with a grilled fillet. if using fillets, you will need to adjust the cooking time accordingly. this can be served as described or on a bed of rice or couscous. healthy, wonderfully spiced, delicious, quick -- what more could you want?

Grilled Cod with Moroccan Spiced Tomato Relish

easy and quick dish, ideal for summertime. i can have this ready is almost no time so it's great for after-work. this recipe can also be made using walleye, sea bass or halibut. serve over rice with a green salad.