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Nile Perch Moroccan (P, KLP, TNT)
Source: Etty Dubush
Serves: 8 to 16

2 to 4 lbs. (1-2 kilos) Tilapia or Nile Perch fillets marinated in the juice of 1/2 to 1 lemon for at least 20 minutes, preferably overnight, refrigerated
Olive or vegetable oil to cover the bottom of a large skillet
1 whole head garlic separated in cloves, peeled and minced
2 carrots, peeled and sliced in julienne strips, or use purchased shredded carrots
1 large (don't skimp, it is important to the dish) bunch cilantro, chopped coarsely
4 medium-large tomatoes, sliced
1 14-oz. can tomatoes, with the juice
2 tiny red peppers, dried or fresh, or 1/8 teaspoon bottled hot pepper flakes
1/4 teaspoon turmeric
Salt, pepper and paprika

Heat the oil and add half of the minced garlic. Also add half of the hot peppers, tomato slices, and canned tomatoes and juice. Then half of the carrots and cilantro.

Place half of the fish fillets on top of the mixture and sprinkle with turmeric, salt, pepper and paprika. Repeat another layer as above with the exception of the paprika which is now mixed with a little oil and poured on top of the fish.

Bring to a boil on high heat and immediately lower the heat and simmer about 45 minutes, covered. Uncover and continue cooking until the liquid is almost absorbed and the fish is well done, about 1 hour additional, over low heat.

This dish needs the long cooking. It will improve and remain moist. I promise you will love this fish. The important thing is the long cooking. At the end of the suggested time, try the fish. It should be perfect. If you still taste even a slightly fishy taste, continue cooking, even one hour more. The fishy taste will ultimately disappear (I promise that the same won't happen to the fish).

Poster's Notes:
To answer the request for a recipe for Nile perch, this one definitely eliminates the fishy taste. My friend Etty Dubush from Israel and Morocco served it at a dinner party and now it is the fish I always serve. It is mild and has an indiscernible mild and wonderful taste. The fishy taste is eliminated in two ways, first it is marinated in lemon juice and then it is slow cooked on the stove for about one hour. The Tilapia does not disintegrate and according to Etty, neither does the Nile perch in Israel.

Posted by Elena Eder

Nutritional Info Per Serving: N/A