This freshwater fish, found in the Sebou River, is popular in Morocco. It is fat but rather full of bones, and its delicate flesh is said to be at its best soon after spawning upriver. In America it is sold already boned, which makes stuffing easy. Dates are stuffed with rice and blanched almonds, and they, in turn, provide the stuffing for the fish.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Mix together the chopped almonds, rice, sugar, cinnamon, and a pinch each of pepper and ginger, and knead with a little butter to hold everything together.
Step 2
Pit the dates and stuff them with the almond-rice mixture.
Step 3
Rub the fish all over with oil, salt, pepper, and a little ground ginger. Open up the 2 top fillets and arrange the stuffed dates down the center, then replace the top fillets. Place the fish on a large, well-oiled sheet of foil and sprinkle with the finely chopped onion. Wrap the fish up neatly and seal the edges of the foil firmly. (The foil allows you to omit sewing up the fish.) Lay the parcel on a large baking pan.
Step 4
Bake in a preheated 350°F oven, about 15 minutes per pound, or until the flesh begins to flake when you cut into the thickest part with a pointed knife. Then unwrap the foil and place the fish under the broiler to become crisply golden. Serve dusted with cinnamon if you like.
