Redfish (or Chicken) Tagine

I have a tagine, so I used it, but you can make this recipe in a covered dutch oven.  The point is that it’s a one pot meal of delishiness.

Redfish Tagine 1


Redfish (or Chicken) Tagine


  • 2/3 cup chopped cilantro/parsley combo
  • 1 TBSP pressed or minced garlic
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • zest and juice of one lemon
  • Salt & pepper
  • 1 tsp sriracha sauce (or more, if you like it hot)
  • 2 lbs redfish (any firm white fish) fillets or boneless skinless chicken
  • 2 TBSP extra virgin olive oil
  • 1/2 large onion in thin half moon slices
  • 3/4 cup quinoa
  • 3/4 cup buckwheat
  • 1/2 green bell pepper, large dice
  • 32 oz crushed tomato and chicken broth combo
  • 1 tsp ground coriander
  • 1/2 tsp Moroccan spice mixture
  • Salt & pepper
  • Green olives
  • Pea pods (optional)*
  • Sour cream or plain yogurt


  1. In a large bowl, mix together the first 7 ingredients. Add fish, coat well, and let sit 15-30 minutes.
  2. Heat large dutch oven or tagine. Add oil and onion. Sauté until softened.
  3. Add quinoa and buckwheat, and stir to coat with oil.
  4. Add pepper, tomato and broth, coriander, Moroccan spice, and salt and pepper. Cover and simmer, until fish (or chicken) is done marinating.
  5. Add olives to the quinoa mixture, lay fish on top of mixture (with all the marinating spices), and place peas on top. Cover and continue cooking on low for another hour to 1 1/4 hours, until everything is cooked. Check it at 45 min. and if it's too dry, add a little broth.
  6. Serve topped with sour cream or yogurt.
  7. *I had pea pods in the greenhouse, so they made it into this dish. Squash or green beans would be good also.