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Fish Tagine
Source: dLife

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

Prep Time: 35 minutes
Cook Time: 20 minutes
Difficulty: Easy

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
1 1/2 Fat , 2 1/2 Vegetables , 1/2 Fruits , 1 Starch , 4 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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1 lb  swordfish fillets
1 each  medium onions
1 each  fresh carrots
0 1/2 tsp  salt
1 cup  fresh cilantro
10 each  medium garlic cloves
2 tbsp  fresh ginger root
4 tsp  ground cumin
1 cup  fresh lemon juice
1 each  red hot chile peppers
2 each  large tomato
1 pinch  salt
1 cup  Couscous, cooked
1 tbsp  canola oil
  1. Preheat the oven to 350 degrees Farenheit.
  2. 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.
  3. 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.
  4. Cover tightly with foil and bake for 20 to 25 minutes, until the fish flakes easily with a fork. Serve immediately on couscous.

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