Finely chop the garlic, and combine it with the olive oil, lime juice from the key lime, chermoula spice, ground white pepper, herb de Florence in a mixing bowl. Mix and let sit, while halving the tomatoes and finely chopping the rind of the lime. Set those aside. Coat the fish in the oil mixture and let it soak into the fish as long as possible. At least 20 minutes.
Make a base layer of the chopped celery and spinach in a clay cooking pot or tangine. Place the coated fish on the bed of celery and spinach. Surround with shrimp , add tomatoes on top and sprinkle with chopped lime rind. Add in the rosebuds.
Cook covered for 1 hour at 400 degrees, then 20 minutes uncovered.
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|Serving Size: 1 Serving (177g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 52 (41%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1g|
|Cholesterol 85.1mg||26 %|
|Sodium 117.3mg||4 %|
|Potassium 415.3mg||11 %|
|Total Carbohydrate 6g||2 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 4.3g|
|Protein 12.7g||18 %|
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Calories per serving: 126
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