For the fish meatballs:
1-1/2 Ib salmon- ground in a food processor
5 cloves fresh garlic
1 grated potato
1 big handful cilantro- chopped
1 Tbsp olive oil
For the sauce:
2 big soft peeled tomatoes
1 big red bell pepper- peeled
1 Tbsp olive oil
5-6 garlic cloves
1 Tsp salt
¼ cup water
½ red bell pepper, peeled and cut into thin strips
½ cup chopped cilantro
3-4 Tbsp olive or grapeseed oil
5 garlic cloves, crushed
Salt to taste
Passover is a holiday where creativity is really needed. Many cultures don't use any spices other than salt. If you know me by now, you know how I love challenging myself in the kitchen. I was trying to see how can I get the must-have Moroccan fish, color and taste wise, without the star of the show which is the red paprika of course. I really couldn’t think of anything. On the other hand, I couldn't move on with the fact that there might not be a Moroccan fish to serve to the table in the end. As I'm opening my fridge, for the 50th time that day, (just saying!) I saw the red pepper screaming my name!!! "Take me!" I knew I had nothing to lose so I listened. Then I saw my food processor on the counter and the rest was already easy. Are you following?! This mouthwatering dish is no less than perfection. Whoever tasted it went for more and more and more! The best part is that kids love it too. Follow the steps and be ready to get endless compliments for the best Passover, no spices, egg, and gluten-free fish meatball recipe ever.
Baked Moroccan fish balls: Gluten and egg free
1). Preheat your oven to 375.
2). Place the grounded fish in a bowl, add the grated potato, crush the garlic, chopped cilantro and add the salt and oil and mix with your hands.
3). Prepare a baking sheet lined with parchment paper, oil it a little with 1 Tbsp oil. Form fish balls and bake in the oven for about 20-25 minutes. (Tip: wet your hands when making the balls so they don't stick).
Now let's make the sauce!
In a food processor place: 2 soft peeled tomatoes, 1 big red bell pepper- peeled. 1 Tbsp olive oil, 5-6 garlic cloves, 1 Tsp salt
1). Puree all the sauce ingredients on high speed until very smooth. Take the tray out of the oven and add the sauce making sure each piece of meatball is coated.
2). Add some thinly cut red bell pepper, jalapeno, fresh garlic and fresh cilantro. Sprinkle some salt. Cover very well and bake in a preheated 375-degree oven for 40-minutes. Then take off the cover and bake for 3-5 more minutes on high heat for some color.
NOTE: If you have no problem using spices on Passover, then add to the food processor 1-2 tsp paprika, 1/2 tsp turmeric, and 1/2 tsp black pepper. This will give you much more color. This recipe was made before Passover. So it does have the above spices
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