Spicy Moroccan Fish with White Tahini and a Slice of Challah

Ingredients:

For the Spicy Moroccan Fish:

• 4 hybrid printed Grouper fillets.
• 30 grams (2 tablespoons) canola oil (15 grams for the spice mixture)
• 30 grams (5-6 cloves) coarsely sliced garlic
• 1/2 green hot pepper, sliced.
• 20 grams of chopped cilantro
• 500 grams of tomatoes, peeled and cut into large cubes.
• 50 grams of water
• 4 grams (1 flat teaspoon) salt

Spice mixture:

• 3 grams (1 flat teaspoon) sweet paprika
• 1 gram (1/3 teaspoon) hot paprika
• 2 grams (2 pinches) cumin
• 2 pinches of turmeric
• 15 grams of olive oil for the spice mixture

For serving:

• Slices of challah bread
• White tahini

Instructions:

For the Spice Mixture:

1. Mix the sweet paprika, hot paprika, cumin, and turmeric with 15 grams of olive oil to create a homogeneous liquid.

For the Spicy Moroccan Fish:

1. In a thick pot or pan, add 15 grams of canola oil, sliced garlic, and the hot pepper.
2. Cook on low heat for 10 minutes to release the flavors of the garlic and hot pepper.
3. Add the tomatoes and salt and continue to cook for another 15 minutes, allowing the mixture to soften and blend.
4. Add the spice mixture (prepared earlier) along with 3/4 of the chopped cilantro and the water.
5. Continue to cook for an additional half an hour, allowing the flavors to meld and the sauce to thicken.

For Baking the Fish:

1. While the sauce is cooking, preheat your oven to 170 °
2. Season the fish fillets with salt and pepper.
3. Place the fish in the preheated oven and bake for 7-8 minutes, or until the fish is cooked through and has a nice texture.

Assembling the Dish:

1. Once the fish is baked, remove it from the oven.
2. Place the fish in the spicy Moroccan sauce, ensuring it's well coated with the flavorful sauce.
3. Sprinkle the remaining chopped cilantro on top for added freshness and color.

Serving Options:

• Serve the Spicy Moroccan Fish with slices of challah bread on the side or white tahini.