Baked Fish with Moroccan Vinaigrette

Best. Vinaigrette. Ever. Seriously. I don't know what it is about the combination of flavors, but I want to eat this vinaigrette on everything! Fish, Salad, Veggies, Rice...any food I make, I want to pour this on it. It's that good. This recipe, found on Midwest Living, is simple, healthy and absolutely delicious. It fits perfectly in with our detox diet and it has so much flavor!! You should definitely give it a try!







Baked Tilapia with Moroccan Vinaigrette

Source: Midwest Living

Ingredients

• 1-1/4  pounds  fresh or frozen tilapia
• 2  tablespoons  olive oil
• 1/4  teaspoon  kosher or sea salt
• 1/4  teaspoon  freshly ground black pepper
• 1/2  cup  red wine vinegar
• 2  tablespoons  snipped fresh flat-leaf parsley
• 2  tablespoons  snipped fresh cilantro
• 2  tablespoons  olive oil
• 1  tablespoon  fresh lemon juice
• 1  large  shallot, minced
• 1  clove  garlic, minced
• 1/2  teaspoon  kosher or sea salt
• 1/2  teaspoon  paprika
• 1/4  teaspoon  ground red pepper (cayenne)
• 1/4  teaspoon  ground cumin

Preparation

1. Brush both sides of fish with some of the oil. Sprinkle both sides of fish with the 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
2. In a screw-top jar, combine vinegar, parsley, cilantro, the 2 tablespoons olive oil, lemon juice, shallot, garlic, the 1/2 teaspoon salt, paprika, red pepper, and cumin. Cover and shake well. Set aside.
3. Heat oven to 350 degrees. Spray baking sheet with cooking spray. Place fish on baking sheet and bake for approximately 10 minutes, until fish is opaque and flaky.
4. Serve fish over rice, couscous or something similar, and drizzle vinaigrette over the top. Delish!

I served this over brown rice, with a new twist - instead of just cooking it in chicken broth, I added 1 Tbsp of Red Wine Vinegar as well...yowza! What a nice tang! Not sure it would work on minute rice, but for the hour that this rice cooked, it soaked up the flavor really well!