Fish Ball and Carrot Tagine
The fish is ground, seasoned with spices, shaped into balls and cooked in garlicky tomato sauce. I make it this way every now and then for my family, and it is one of their favorite fish dishes. The carrots lightly sweeten the sauce and complement the fish really well. Enjoy it over a bed couscous, if you can.
FISH BALL TAGINE RECIPE
Yield: 4 SERVINGS
Prep Time: 20 MIN
Cook Time: 15 MIN
3 medium carrots, peeled and cut into 3-inch sticks
1 ¼ pounds mahi mahi fillet, cut into small chunks
Juice of ½ lemon
3 large garlic cloves, minced
2 tablespoons finely chopped parsley
1 1/2 teaspoons ground cumin
1/2 teaspoon smoked paprika
Fine sea salt and ground black pepper, to taste (I used 1/2 tsp of each)
For the sauce
3 tablespoons olive oil
1 shallot, minced
1 ½ cups tomato sauce
¼ cup finely chopped parsley
Fine sea salt and ground black pepper, to taste
Juice of ½ lemon
Bring water to a boil in a small saucepan. Add the carrot sticks and bring to a boil again. Simmer the carrots until crisp-tender, 5 to 8 minutes. Drain and set aside.
Grind the fish chunks in a food processor fitted with a steel blade. Proceed in 3 batches.
Transfer the ground fish to a mixing bowl. Add the lemon juice, garlic, parsley, cumin, smoked paprika, salt and pepper. Knead well to combine. Shape the ground fish into 1 ½-inch balls.
Place the olive oil in a large skillet. Sweat the minced shallot over medium heat, 2 to 4 minutes. Add the tomato sauce, parsley and carrots. Season with salt and pepper and bring to a simmer. Add the fish balls. Cook for 10 to 12 minutes, turning the fish balls once. Sprinkle with lemon juice before serving.