Fish Tagine with Tomatoes, Beans, Capers, and Cinnamon

2  tablespoons		ground cumin
1/8  cup		extra-virgin olive oil
30  ounces		stewed tomatoes, chopped
1-1/2  tablespoons		drained capers
1  teaspoon		cinnamon
24  ounces		hake or halibut fillet (about 1-inch-thick)
1/2  tablespoon		Garam Masala
1  cup		Green Beans - Cooked from Frozen, Drained
2		Garlic Cloves - Fresh

Tip: For nutritional information on all the ingredients in Fish Tagine with Tomatoes, Beans, Capers, and Cinnamon just click on each ingredient name. Then adjust the serving size for any Fish Tagine with Tomatoes, Beans, Capers, and Cinnamon ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Cut fish into small rectangle chunks about half the size of a fish finger. Prepare the garlic by finely chopping the cloves. Heat cumin in oil in a heavy skillet over high heat, stirring occasionally, until fragrant, about 1 minute. Stir in tomatoes, beans, garlic, capers, cinnamon, pepper to season and simmer, uncovered, stirring occasionally, until thickened, about 10 minutes.
Add fish to skillet. Cover and cook on a medium heat until fish is just cooked through, 7 to 10 minutes.