Moroccan flavors are a nice touch to any protein. In this case I used a combination of two freshwater fish: trout and catfish. This is a very simple recipe that only uses fish, seasoning and mint.
Remember my Slow Cooker Moroccan Pot Roast? Well I used the same Moroccan spice rub I put on the beef for the fish. I told you it was pretty versatile didn’t I?
I got my fish from Sizzlefish (of course) as a part of their Light-Eating Protein Fish package. I used two different types of fish because…that’s what I had. While I mentioned that I used freshwater fish for this recipe, don’t be concerned about that. I’ve used the spice rub on saltwater fish as well. You can pretty much use your favorite fish for this whether it be cod, tilapia, salmon, etc. To bake or grill? Again, I’ll leave that up to your personal preference. I baked mine because….my grill was out of gas.
My husband ate the trout and I had the catfish. Which fish would you pick? I served this with vegetables sautéed in ghee and tossed with quinoa. If you make this, I would love to hear what you served it with in the comments below.
- ½ lb fish
- 1 tbsp Moroccan spice
- ¼ cup fresh mint
- Preheat oven to 375.
- Season fish generously with Moroccan spice rub. Sprinkle fresh mint on top.
- Bake 20 min or fish or until done to your liking.
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