Oh my goodness. . .

the Moroccan spiced fish was soooo good!! I made the spice mix pretty much as written, although I couldn't understand why I had to choose between ground ginger and cinnamon, so I split the difference and used a bit of each. We use fresh mahi mahi for the fish. It smelled so good when it came out of the oven. On Sunday night we ate it as above - in pita sandwiches with sliced tomatoes, cilantro yogurt sauce and cabbage. That was delicious and a perfect light warm weather meal. We had planned on using the leftovers for fish tacos on Monday, but I really wanted to use the all the yummy juices the fish produced while baking and didn't think fish tacos would really allow me to do that. So I made up a Moroccan veggie saute with onions, garlic, zucchini, carrots and the rest of the cabbage, with some of the spice mix, a bit of white wine and veggie stock and some raisins and dried cranberries. Oh, and chickpeas (I wanted to make enough of the veggie saute to have for lunch the next day). We had that over couscous with the rest of the fish chunks and sauce (warmed over low heat in a saucepan) drizzled over it. I topped it with a bit of mint and the cilantro yogurt sauce. Yum!! We will definitely have this fish again, it is so good and so easy to make and such a departure from my usual fish usual preparations.