Table marocaine
Regional variantgrillMarrakech-Safi

Grillade de poisson à gingembre

Grillade de poisson à gingembre est un grillade marocain construit autour de poisson et gingembre; il privilégie la cuisson patiente, l’équilibre des épices et le sens du partage.

Étape suivante
Transformez ce plat en étape gourmande, en idée de marché ou en repère pour votre itinéraire.
Table marocaine
+ Ajouter à l’itinéraire📍 CarteNearby discovery needs a mapped location. This entry has no confirmed location.
Plus ▾
Histoire et saveurs

À Marrakech-Safi, un plat comme Grillade de poisson à gingembre garde la mémoire des marchés, des fours familiaux et du bon sens des saisons. L’accord de poisson et gingembre montre une habitude marocaine: transformer les produits du quotidien en hospitalité, avec une recette que l’on cuit, que l’on partage et que l’on retient.

Où le découvrir

Grillade de poisson à gingembre appartient à la table de Marrakech-Safi. Goûtez-le là où vit sa tradition culinaire Arab-Andalusian, ou intégrez-le à un itinéraire dans la région.

Voir Marrakech-Safi sur la carteExplorer les lieux de Marrakech-Safi
Itinéraire

Pottery and regional cooking from Fes to Tamegroute and the Souss

16 jours · Tangier → Agadir
Itinéraire gourmand
Itinéraire

Souks and coastal kitchens from Tangier to Agadir

13 jours · Tangier → Agadir
Itinéraire gourmand
Itinéraire

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

16 jours · Tangier → Agadir
Itinéraire gourmand
Recettes associées
Recette

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.

broccoli florets, scallions, red bell peppers, currants, small shrimp…
Méthode de cuisine
Recette

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.

For the Seafood:, 1 kilogram/2 pounds fresh medium shrimp (shelled, cleaned and tails removed), 1/2 kilogram/1 pound fresh calamari, cleaned and cut into 1/4" rings (tentacles chopped), 1/2 kilogram/1 pound fresh swordfish (or another firm, low-fat fish), 3 tablespoons butter (divided)…
Méthode de cuisine
Recette

Grilled Aubergine Eggplant in Honey and Spices

hot, spicy, sweet and fruity this delicious moroccan dish is from modern moroccan by ghillie basan

aubergines, olive oil, garlic cloves, fresh ginger, ground cumin…
Méthode de cuisine
Recette

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.

cod fish fillets, olive oil, salt, fresh ground black pepper, ground cumin…
Méthode de cuisine