Moroccan-Spiced Fish

Moroccan spiced fish

Sometimes a simple preparation is the best. Case in point: this Moroccan-Spiced Fish. Marinate halibut, cod or even salmon with some warm spices and a little olive oil, then let it slow cook a couple hours. Add some veggies and you’re done.Β 

This is an adaptable recipe. Use whatever firm fish you like (fish steaks also work well, instead of fillets). This time around I used cod because it was on sale this week. Leftovers are tasty with rice or stuffed into corn tortillas with some shredded cabbage for easy fish tacos. Β 

Moroccan-Spiced Fish

Yield: 4 servings


    For the marinade:
  • 4 cloves garlic, minced
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons olive oil
  • 1 Tablespoon paprika
  • 1 teaspoon cumin
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
    For the fish:
  • 2 (12-ounce) halibut steaks (or 1 1/2 pounds halibut, cod or salmon fillets)
  • 1/4 cup chopped cilantro or parsley (for garnish, if desired)


  1. Add the marinade ingredients (garlic through cayenne pepper) to a large zip-top bag. Place the fish into the bag, making sure that the marinade has coated both sides of the fish. Close the bag and refrigerate for 4-6 hours.
  2. Add 2 tablespoons water to the slow cooker crock. Remove the fish from the bag and place it in the crock. Cover and cook 1 1/2 - 2 hours on LOW. When done, let fish sit, uncovered, for 5 minutes before serving.
  3. Use a spatula to remove the fish from the slow cooker and transfer fish to a plate. To serve, divide fish between plates and garnish each portion with a sprinkling of cilantro, if desired.

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Moroccan Slow Cooked Cod


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