Moroccan Tripletail Recipe

Prepare and marinate fish

Pat tripletail fillets dry with paper towels and set on a plate. In a bowl, whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, paprika, ground cumin, ground coriander, turmeric, cinnamon, harissa paste, 1 tsp kosher salt and 1/2 tsp black pepper until combined. Brush or spoon the marinade over both sides of the fillets. Cover and refrigerate for 20–30 minutes (up to 1 hour). Remove fish from refrigerator 10 minutes before cooking to come closer to room temperature.

Cook the fish

Heat a large sauté pan over medium-high heat until hot. Add a thin film of oil or a nonstick spray. Place fillets skin-side down (if skin-on) and cook without moving until nicely browned and crispy at the edges, about 3–4 minutes. Flip gently and cook 2–3 minutes more (depending on thickness) until fish is opaque and flakes easily with a fork (internal temperature ~130–135°F / 54–57°C for medium). Transfer to a warm plate and tent loosely with foil while finishing other components.

Make the ragout

Heat 2 tbs olive oil in a medium skillet over medium heat. Add the finely diced onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and diced red bell pepper and cook 2–3 minutes more until softened. Stir in chopped tomatoes, 1/2 tsp harissa, 1/2 tsp ground cumin, 1/2 tsp paprika, 3/4 tsp salt and 1/4 tsp pepper. Simmer gently, uncovered, for 10–12 minutes until the sauce has reduced and the flavors have concentrated. Taste and adjust seasoning. Stir in toasted pine nuts (if using) and 2 tbs chopped cilantro or parsley just before serving. Keep warm.

Combine salsa ingredients

In a small bowl combine the chopped preserved lemon rind, chopped kalamata olives, chopped parsley, chopped cilantro, finely diced red onion, rinsed capers, 2 tbs olive oil, 1 tbs lemon juice, 1/4 tsp black pepper and 1/4 tsp kosher salt. Stir to combine and taste; adjust salt or lemon as needed. Let the salsa sit for at least 10 minutes to meld flavors (can be made up to 2 hours ahead and refrigerated).

Divide the warm vegetable ragout among four plates to form a shallow bed. Place a cooked tripletail fillet on top of each bed.

Spoon 1–2 tbs of the preserved lemon & olive salsa over each fillet. Drizzle a little of the finishing olive oil over the fish, scatter the fresh cilantro or parsley leaves, and serve with lemon wedges alongside.

Serve immediately with crusty bread, couscous, or steamed vegetables, and enjoy. Leftovers keep 1–2 days refrigerated (store salsa separately).