Related Question: In the Aeneid, the Trojans land at Carthage and feast with Queen Dido et al. Of all the things they eat, fish is not mentioned. Upon further review, I can think of no references in the Aeneid, Iliad, or Odyssey to consuming fish, despite the characters having dozens of detailed feasts. Why? Did Mediterranean cultures not eat fish until later in history?

What happened in this thread?

So this is kind of an old thread, but Mago, a Carthaginian agricultural writer whose writings were translated into Latin, mentioned at least a couple of recipes, such as raisin wine, a drink that would have been known anywhere with grapes. Puls punica, or Carthaginian porridge is mentioned in Roman Cookery by Mark Grant as well and seems to have been a rich porridge, relative to what the Romans ate, but it is only a single instance of the recipe. The play Salammbo mentions quite a few Carthaginian feasts and was, for the time, as well researched as it could have been for the time, taken largely from Polybius's Histories 1, but most of that one was pretty fanciful. The most useful thing you could probably read would be Apicius, which was a Roman book on cooking and look for recipes with names indicating they were from Carthage or somewhere near. Here is one I see reposted elsewhere in the internet more than a couple of times, described as a particularly tasty one:

Numidian Chicken

Prepare the chicken, clean it, and parboil it. Season it with pepper and asafoetida before frying it in a pan. Next, grind pepper, cumin, coriander seed, asafoetida, rue, fig dates, and pine nuts. Moisten these with vinegar, honey, fish sauce, and oil to taste. When boiling this sauce, thicken it, strain it, and pour it over the chicken. To serve, sprinkle with pepper. - Apicius, 6.9.5

I don't know how well known Apicius was in Carthage, but it was a pretty upper class list of recipes with some ingredients that would be known largely around the area.

Also keep in mind that without reaching the new world, the spices that they were used to weren't quite as varied as we look forward to now. Garum was known and very popular. Cato the elder even referred to it as "Carthaginian fish sauce". According to Carthage Must Burn, Garum factories around the Mediterranean were a really big deal. I've tried a recreation of Garum (you can make it in a yogurt maker) and it actually didn't taste much like Asian fish sauces by any reasonable stretch of the human imagination. Aside from being salty, it was flavored with herbs and a surprising amount of strong, rich wine but it seems likely that there were probably a lot of variations on the flavor of the stuff.

In any case, that's all I've got and frankly I did an awful lot of hunting.