Prepare to transport your taste buds to the vibrant coastal regions of Morocco with this stunning fusion dish that combines the rustic charm of Italian pasta and the bold, sun-kissed flavors of North African cuisine. Imagine tender orecchiette pasta dancing with perfectly grilled fish, bursting cherry tomatoes, and a zesty herb-infused dressing that will make your dinner guests wonder if you've secretly trained in a professional kitchen. This recipe isn't just a meal—it's a culinary journey that promises to elevate your home cooking from ordinary to extraordinary!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Moroccan
Serves: 4 servings
Ingredients
- Orecchiette pasta
- Grilled fish
- Cherry tomatoes
- Olive oil
- Garlic
- Parsley
- Lemon juice
- Salt
- Pepper
Instructions
- Bring a large pot of salted water to a rolling boil. Prepare an ice bath in a separate bowl for shocking the pasta.
- Cook the orecchiette pasta according to package instructions until al dente, typically 8-10 minutes. Drain and immediately transfer to the ice bath to stop cooking and preserve the pasta's texture.
- While the pasta is cooking, prepare the fish. Season the fish with salt, pepper, and a drizzle of olive oil. Preheat a grill or grill pan to medium-high heat.
- Grill the fish for 3-4 minutes on each side, or until it's cooked through and has nice char marks. Remove from heat and let it rest for a few minutes.
- In a large skillet, heat olive oil over medium heat. Mince the garlic and sauté until fragrant, about 1-2 minutes.
- Halve the cherry tomatoes and add them to the skillet. Cook for 2-3 minutes until they start to soften and release their juices.
- Drain the pasta from the ice bath and add it to the skillet with the tomatoes and garlic. Gently toss to combine.
- Flake the grilled fish into bite-sized pieces and fold into the pasta mixture.
- Chop fresh parsley and sprinkle over the dish. Squeeze fresh lemon juice all over.
- Season with additional salt and pepper to taste. Drizzle with extra olive oil if desired.
- Serve immediately, garnishing with additional fresh parsley and a lemon wedge.
Tips
- Choose the right fish: Opt for firm white fish like sea bass, halibut, or snapper that can withstand grilling without falling apart.
- Master the pasta texture: The ice bath technique is crucial—it stops the cooking process and helps maintain that perfect al dente consistency.
- Enhance your flavor profile: Toast whole spices like cumin or coriander seeds and grind them fresh for an authentic Moroccan touch.
- Don't overcrowd the grill: Ensure your fish has enough space to develop those beautiful char marks without steaming.
- Fresh is best: Use fresh parsley and squeeze lemon juice just before serving to maximize the bright, fresh flavors.
- Olive oil matters: Use a high-quality extra virgin olive oil to add depth and richness to the dish.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 25g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 65mg
