This post is sponsored by Orca Bay Seafoods | Opinions are my own

I receive commission for purchases made through links in this post.


My first taste of Morocco was courtesy of Disney’s Epcot World Showcase a few years ago.

I don’t want to reduce a culture down to a theme park exhibit, but the experience was deliciously eye opening and it encouraged me to dive deeper into Moroccan cuisine, quickly becoming enamored by Morocco’s way of blending warm spices with refreshing mint—not to mention the contrast of sweet dried fruits and briny olives.

So, we’ll consider my time at the exhibit as a stepping stone; a glorious and magical stepping stone that temporarily transported me to Morocco while a little day drunk. Because Epcot.

Being from a small and uncultured town, I never had access to North African or Middle Eastern cuisine. Not that I’d known of, anyway. But once I moved to Raleigh, my husband introduced me to a handful of amazing restaurants that treated me to a taste of these distinctive cuisines.

Finally, I’m bringing some Moroccan inspiration to the blog.

For this recipe, I’ve partnered up with my sustainable fish-loving friends over at Orca Bay Seafoods, and I’ve put their wild-caught rockfish to use. These lean, firm, and versatile fillets are caught off the Oregon Coast. Like so many other fish, rockfish provide essential fats, vitamins, and minerals to contribute to a heart healthy diet.

If mild-flavored fish is your jam, you’re definitely going to want to add rockfish to your grocery list. Because of it’s clean flavor, you can pair it with just about anything.

My personal favorite right now (while trying to be unbiased) is this Moroccan-Spiced Rockfish With Couscous Salad.



A few weeks ago, I posted this indulgent Cumin Beer Battered Fish With Jalapeño Tartar Sauce featuring Orca Bay’s flaky halibut. I figured I’d balance things out by bringing you a light and wholesome fish dish this time.

In this recipe I bake my fillets in the oven, but you could also give them a quick turn on the grill. Especially if you’re eating outside! Depending on where you live, that might be an option in March.

The fresh flavors in this dish make it the perfect meal to serve out on the patio to dine al fresco. And! This marinated fish tastes great cold, so you can create a nutritious lunch with your leftovers by tossing cold flaked rockfish + the couscous salad with some leafy greens, followed by a drizzle of the minty yogurt sauce included in this recipe.

Also! Your coworkers will thank you for not stinking up the lunchroom by reheating fish; everybody wins.

Get 15% off of Orca Bay products by purchasing online. Use perk code “KillingThyme” at checkout. Please note: Rockfish isn’t yet available at Orca Bay Direct, but we’re happy to hook you up! Simply send an e-mail to marketing@Orcabayfoods.com letting them know you’d like to put in an order.

If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations.

Get the Recipe:

Moroccan-Spiced Rockfish With Couscous Salad

This Moroccan-Spiced Rockfish With Couscous Salad is light, nourishing, and full of flavor.
5 from 20 votes

Ingredients

Moroccan-Spiced Rockfish

  • 2 6 oz fillets of rockfish
  • 1/3 cup extra virgin olive oil
  • 1 lemon, zested and juiced
  • 2 large garlic clove, minced
  • 1 tsp Moroccan spice, store-bought or homemade, see notes for recipe.
  • 1/4 tsp Kosher salt

Couscous Salad

  • 1 cup uncooked couscous
  • vegetable broth, amount depends on instructions for your couscous; simply replace suggested water with vegetable broth
  • 1 TBSP extra virgin olive oil
  • 1/8 tsp kosher salt
  • 1/4 cup raisins
  • 1/4 cup roughly chopped dried apricots
  • 1 cup roughly chopped grape tomatoes
  • 1 cup roughly chopped cucumber
  • 1/4 cup sliced or roughly chopped green olives
  • 1/2 cup roughly chopped flat leaf parsley
  • 1 TBSP roughly chopped mint leaves
  • 1/2 lemon, juiced
  • 1/2 cup slivered almonds, toasted
  • Kosher salt, cracked black pepper, and smoked paprika (optional), to taste

Mint Yogurt Sauce (optional)

  • 1 cup plain Greek yogurt
  • 1/2 cup finely chopped mint leaves
  • 2 cloves of garlic, sliced
  • 1 TBSP freshly squeezed lemon juice
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne
  • Kosher salt and cracked black pepper, to taste

Instructions 

Mint Yogurt Sauce.

  • Put yogurt, mint, garlic, lemon juice, cumin, and cayenne in a small bowl and whisk together until well blended. Hit it with some salt and pepper to taste. Let the mixture sit at room temp, covered, for 30 minutes. Serve, or transfer to an airtight container and keep in the fridge for up to a week.

Moroccan-Spiced Rockfish.

  • Pre-heat oven to 400° F.
    In a bowl, add the olive oil, lemon juice and zest, garlic, Moroccan spice, and salt. Whisk together with a fork until cohesive. Place the fillets into a large freezer bag or plastic container. Pour the marinade in over the fish, seal the bag or container, and gently toss around to coat. Place in the fridge and marinate for 30 minutes. In the meantime, make your couscous salad and mint yogurt sauce.

Couscous Salad.

  • Prepare your couscous as per the packages instructions, replacing the suggested water with vegetable broth (optional, but suggested). When the couscous is ready, stir in the raisins and dried apricots, cover, and set aside.
  • In a large bowl, add the tomatoes, cucumbers, olives, parsley, mint, and lemon juice. Toss to coat. Transfer the couscous mixture into the bowl with the veggies, and toss to combine.  
  • Heat a dry saucepan over medium-low heat. Add the almonds and toast, tossing often, until lightly golden brown and toasted; about five minutes. Add to the couscous salad; toss the couscous salad once more to mix. Set aside.

Cooking the Moroccan-Spiced Rockfish.

  • Transfer the marinated rockfish to a baking dish. Pour the remaining marinade over the fish and bake, uncovered, for about 8-10 minutes, or until the fish is opaque, flaky, and has an internal temperature of 145° F. Rockfish fillets aren't overly thick, so they cook quickly. Better to check on it earlier and not overcook it.
  • When done, serve over couscous salad and drizzle with mint yogurt sauce. 

Notes

I use this Moroccan spice blend from Epicurious.