Cathy, when you're checking the library, don't forget the ILL (InterLibraryLoan) system. I often get books that way which my library doesn't own.
Don't bother typing out the charmoula recipe. I have Paula's version, which is probably similar enough to make no never mind.
Maybe I'm in a minority, but I have no problems with tilapia. It's only drawback, far as I'm concerned, is that sometimes you need a really thick piece of fish, and it's hard to find tilapia in that form.
In fact, because it takes on the flavors of what it's cooked with, I think tilapia would be ideal for this application, or any other tagine.
As to affordible fresh fish, I wonder if there is such a thing anymore? The snapper filets we bought yeserday were 17 bucks and change a pound.
But you should check out the frozen seafood section. That stuff is all FAS, and, in actuality, is fresher than the "fresh" you get over the counter. And it tends to be affordible. We bought a one-pound package of frozen cod at the same market we got the deal on fennel bulbs, for about six bucks.
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