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	Tuna with Moroccan Spices and Chermoula by John Spottiswood This is just an outstanding appetizer. The spices do not overwhelm the flavor of the tuna, but instead complement them perfectly. We served this to four good friends, and we demolished it. The main course afterwards was also wonderful, but this is an appetizer that will outshine most entrees.	5 votes 4 reviews 7492 views
	Moroccan Fish Stew Recipe by John Spottiswood We often serve a hearty fish soup or stew on Christmas Eve, prior to our traditional roast for Christmas Dinner. Normally, it's Cioppino or Clam Chowder, but this year I decided to try something different. This stew had big time flavor, and was roundly regarded as being as good as or better than our Cioppino. If you've never had a…	5 votes 1 review 2 comments 8063 views
	Senegalese Fish Yassa by John Spottiswood I've been a huge fan of Moroccan food for a while, and have begun to expand my horizons into the foods of other African countries. This is the first dish I've tried from Senegal, which has a strong French influence, and it is extraordinary. I made this when my cousin and his wife came to town..and I told them they were my guinea…	4 votes 2 reviews 1 comment 7470 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
	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
	Morrocan Grilled Salmon by John Spottiswood This is a flavorful recipe that we adapted from one on Food Network. The addition of cayenne pepper along with extra garlic and cumin give this a more robust flavor than the original recipe. Serve with long grain rice or farro, pita bread, hummus or baba ganoush. Everyone we've served this to has loved it!	2 votes 1 review 1 comment 5658 views