Time for another recipe swap! The theme for this swap is healthy dishes. I submitted my recipe for poached salmon. I loved the theme because I was hoping for a new fish dish and got one! I received a recipe for Baked Fish with Moroccan Vinaigrette from Sweet Beginnings. Sweet Beginnings is a great blog with tons of different recipes to tantalize your taste buds. I was excited to try something new and different. I loved the simplicity of the dish, and was excited to fix my husband's fresh fish. Ron loves ice fishing, and recently caught a large norther pike waiting to be cooked up! I really like the herbs and the lemon in the vinaigrette, but next time I would add a little less red wine vinegar for a little less tang. Ron was not a fan, but he doesn't like vinaigrettes very much so I figured he would eat his fish plain- more for me! I think this would also be delicious on a salad or over steamed vegetables. Thank you for a great fresh and healthy recipe!
1-1/4 pounds fresh or frozen tilapia (We used my husband's freshly caught Northern Pike)
2 tablespoons olive oil
1/4 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup red wine vinegar
2 tablespoons snipped fresh flat-leaf parsley
2 tablespoons snipped fresh cilantro
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 large shallot, minced
1 clove garlic, minced
1/2 teaspoon kosher or sea salt
1/2 teaspoon paprika
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon ground cumin
Instructions
In a screw-top jar, combine vinegar, parsley, cilantro, the 2 tablespoons olive oil, lemon juice, shallot, garlic, the 1/2 teaspoon salt, paprika, red pepper, and cumin. Cover and shake well. Set aside.
Heat oven to 350 degrees. Spray baking sheet with cooking spray. Place fish on baking sheet and bake for approximately 10 minutes, until fish is opaque and flaky.
Serve fish over rice, couscous or something similar, and drizzle vinaigrette over the top.