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| Moroccan Rockfish |
| 1 Serving |
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| Ingredients |
1/2 Red Bell Pepper
4 Cloves of Garlic (whole)
1/2 t Salt
1/2 C Chopped Cilantro
1 t Paprika
1/4 C Blended Oil
1/4 C Chickpeas
1 C Fish Stock
8 oz Rockfish Filet |
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| Method |
| Boil chickpeas and let sit in water and baking soda overnight, then skin and wash chickpeas.
Grill and skin red bell pepper and julienne in thick strips.
Combine red bell peppers, garlic, salt, cilantro, paprika, oil, chickpeas and fish stock and bring to a boil.
Add rockfish and cover. Let it cook for 10 minutes on a medium flame.
Uncover and reduce sauce by half until sauce reaches a thick consistency, about 3 minutes.
Place fish in center of plate and cover amply with sauce.
Serve immediately. |
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