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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Fish Tagine

Source: dLife

Swordfish with a tantalizing blend of herbs served over a bed of couscous.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	333.6

Total Carbs	27.3 g

Dietary Fiber	4.1 g

Sugars	7.5 g

Total Fat	10.7 g

Saturated Fat	1.7 g

Unsaturated Fat	2.3 g

Potassium	923.0 mg

Protein	29.1 g

Sodium	458.9 mg

Dietary Exchanges 10.7 Fat, 2.0 Vegetables, 0.3 Fruits, 0.5 Starch, 3.6 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 lb swordfish fillets 1.0
1 each medium onions 1.0
1 each fresh carrots 0.5
0 1/2 tsp salt 1.0
1 cup fresh cilantro 10.0
10 each medium garlic cloves 2.0
2 tbsp fresh ginger root 4.0
4 tsp ground cumin 1.0
1 cup fresh lemon juice 1.0
1 each red hot chile peppers 2.0
2 each large tomato 1.0
1 pinch salt 1.0
1 cup Couscous, cooked 1.0
1 tbsp canola oil

Directions

Preheat the oven to 350 degrees Farenheit.
Rinse the fish fillets and set them aside. Coat a casserole dish with oil. Arrange the onions and carrots in a layer to cover the bottom of the dish and place the fillets on top. Lightly sprinkle them with salt.
In a blender or food processor, combine the cilantro, garlic, ginger, cumin, lemon juice, chile, and half of the chopped tomatoes and puree to form a smooth sauce. Add salt to taste. Pour the sauce evenly over the fish and vegetables and top with the remaining chopped tomatoes.
Cover tightly with foil and bake for 20 to 25 minutes, until the fish flakes easily with a fork. Serve immediately on couscous.