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	Moroccan Broiled Fish Skewers or Fillets by John Spottiswood This is a tasty Moroccan dish that you are sure to love. Serve it over salad, cous cous, bulgar pilaf, or white or brown rice. We've used thick white fish but also thinner fish like catfish or tilapia when they are more reasonable. You can't skewer them, but you can broil the whole fillet (see picture). It also works with salmon…	3 votes 2 comments 6062 views
	Tilapia Broiled Egyptian Style by John Spottiswood We adopted this recipe from our Egyptian babysitter in San Francisco named Hoda. We came to her house once to pick up our son and were greeted by the most amazing smell! She invited us to take a bite of the tilapia she had cooked. We were smitten. It was the first broiled, then soaked, recipe we had tasted, and it is still one of…	4 votes 2 reviews 1 comment 20430 views