Fish tagine from The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home (page 239) by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Couscous

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute halibut, grouper, sea bass, or other firm fish for red snapper.

  • Rinshin on December 20, 2014

    I made this recipe as is and I thought it was very good. My husband thought it was a tad too tart the first day. I used milder lemon juice from our own meyer lemons but I plan to reduce the amount by 1/3 next time I make this. For people who like tart taste it may be fine, but even for me I thought it was a little too pronounced the first day. Next day made the leftovers milder tasting and I liked it better too.

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