Marka Hlow Sweet Fish Tagine

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

A festive sweet-and-savoury Tunisian stew in which firm white fish simmers with honey-glazed prunes, raisins, onions, cinnamon, and orange blossom water. It is finished with toasted almonds and sesame. This Tunisian-inspired seafood recipe (gluten-free), ready in about 65 minutes, pairs olive oil, butter, red onions, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lb monkfish or halibut fillet, cut in large chunks
• 3 tbsp olive oil
• 1 tbsp butter
• 2 red onions, thinly sliced
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• pinch saffron threads
• 1/2 tsp ground black pepper
• 1.5 cups fish stock
• 3/4 cup pitted prunes
• 1/4 cup golden raisins
• 1/2 cup dried apricots
• 3 tbsp honey
• 1 tsp orange blossom water
• 1 cinnamon stick
• 1/3 cup blanched almonds, toasted
• 1 tbsp toasted sesame seeds
• to taste salt

Instructions

1. Step 1: Season the fish with salt, pepper, and half the cinnamon, and set aside. 2. Heat the oil and butter in a tagine or wide heavy pan over medium heat. Cook the onions for 12 minutes until soft and golden. 3. Stir in the ground ginger, the remaining cinnamon, and the saffron, then add the stock and cinnamon stick. Simmer for 10 minutes. 4. Add the prunes, raisins, apricots, and honey, and simmer for 10 minutes until the fruit is plump and the sauce is syrupy. 5. Nestle the fish into the sauce, spoon some fruit over it, cover, and cook gently for 10–12 minutes until the fish is opaque. 6. Remove from the heat, stir the orange blossom water into the sauce, and scatter over the almonds and sesame. Serve with bread or plain couscous.