Sunday dinner at HG/BSK’s Prince Edward Island oceanfront home with BSK’s sister, Noel M. and her husband, Yossi M. BSK found an interesting David Tanis recipe in The New York Times. Tanis is always reliable and the fish dish proved to be fabulous. “Moroccan Baked Fish With Onions” was how the dish was tagged and it brought HG/BSK back to the culinary delights they sampled in the magical Moroccan city, Marrakesh. BSK marinated haddock filets (from Julio’s Seafood at St. Peters Landing) in garlic, cilantro, cumin, coriander, olive oil, lime juice, salt and pepper. After an hour of marinating, the fish went into a pan of sauteed sliced onions (cooked until they were soft), butter, and olive oil. Preserved lemons were added. Dusted with turmeric, cumin, coriander and some cayenne Topped with kalamata olives. Baked for 15 minutes (400 degree oven). Served over steamed rice. Heaven. BSK made the dish for six people. The hungry quartet left not a drop.
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