Crispy Harissa Fish with Lemon Couscous

Ingredients

1 tablespoon harissa
2 (175 g) firm white fish fillets, skin on
1 tablespoon olive oil
store-bought tzatziki and lemon wedges, to serve

Lemon Couscous

2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
1 cup (200 g) instant couscous
sea salt and cracked black pepper
1-1/2 cups hot chicken stock
100 g baby spinach leaves

Method

  1. To make the lemon couscous, place the rind and juice, couscous, salt and pepper in bowl and mix to combine. Pour over the stock and cover with plastic wrap. Set aside until all the stock has been absorbed and stir through the spinach.
  2. To cook the fish, spread the harissa over the flesh side of the fish.
  3. Heat a non-stick frying pan over medium heat. Add the oil to the pan and the fish, skin-side down, and cook for 4-5 minutes or until the skin is crisp. Turn and cook for 1 minute or until fish is just cooked.
  4. Divide the couscous and fish between serving plates and serve with tzatziki and lemon wedges

Makes 2 servings.

Source: Fast, Fresh, Simple


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Salmon and Red Quinoa on Asparagus with Lime Cilantro Sauce

Ingredients

1/2 cup red quinoa
1 cup water
1/2 cup light sour cream
3 Tbsp light mayonnaise
1 tsp grated lime zest
2 Tbsp fresh lime juice
1 Tbsp butter
1 tsp grated fresh ginger
1 Tbsp minced fresh cilantro
pinch salt
4 (4 oz) fresh wild salmon fillets (about 1-inch thick)
1 lb asparagus

Method

  1. Bring the quinoa and water to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off but keep the covered saucepan on the burner for an additional 6 minutes. Remove the lid and fluff with a fork. Set aside.
  2. Combine the sour cream, mayonnaise, lime zest, 1 Tbsp of the lime juice, ginger, cilantro and salt in a small bowl, mixing well. Set aside.
  3. Preheat the oven to 375°F (190°C). Place the fillets on a foil-lined baking sheet and brush with oil. Place in the oven and bake uncovered on the center rack for about 11 to 14 minutes (the salmon will be pink and flake easily with a fork).
  4. While the salmon is cooking, prepare the asparagus. Trim off the tough portion of each spear by grasping it and bending it near the bottom third. The asparagus will snap where it begins to get tough. Place the asparagus in a large pot of boiling water and cook for about 3 to 5 minutes, until tender but crisp.
  5. Toss the asparagus in the butter and the remaining 1 Tbsp of lime juice. Season with additional salt to taste.
  6. Arrange the asparagus on individual serving plates. Place a portion of the quinoa over the asparagus and top with a piece of salmon.
  7. Drizzle the lime dressing over the salmon and serve immediately.

Makes 4 servings.

Source: Quinoa 365


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Mediterranean Sea Bass with Brown Butter Caper Sauce

Ingredients

1/4 cup butter
1 tablespoon vegetable oil
4 fillets Mediterranean sea bass
1/4 cup water
1 tablespoon chopped capers
1 tablespoon grated lemon rind
2 tablespoons lemon juice
2 tablespoons chopped flat leaf parsley

Method

  1. Heat butter and vegetable oil over medium heat in a large skillet. When butter foams, add fillets and cook skin-side down until golden, about 3 minutes. Turn over and cook second side for 2 minutes.
  2. Place fillets, flesh-side up on plate.
  3. The remaining butter in the pan should be a nut brown colour and smell nutty. Lower the heat and whisk in water and mixture should emulsify.
  4. Whisk in capers, lemon rind, lemon juice and parsley. Pour over fish before serving.

Makes 4 servings.

Source: Lucy Waverman


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Pan-fried Garlic Sardines

Ingredients

2-1/2 lb fresh sardines
2 tbsp olive oil
4 garlic cloves
finely grated rind of 2 lemons
1/2 tbsp chopped fresh parsley
salt and freshly ground black pepper
fried garlic slices, to garnish

Tomato Toast

2 large ripe beefsteak tomatoes
8 slices crusty bread, toasted

Method

  1. Gut and clean the sardines thoroughly. If preferred, you can remove their heads, but this is not essential. Scale the fish, by gently scraping along the length of the body from the tail to head with a scaling knife or your hand. This is best done under cold running water.
  2. Heat the oil in a frying pan and add the garlic cloves. Cook over a low heat until soft. Remove and set aside.
  3. Add the sardines and fry for 4-5 minutes. Sprinkle over some of the lemon rind, parsley and seasoning.
  4. Crush the whole garlic cloves and spread on the toast. Cut the tomatoes in half and rub them on to the toast, discarding the skins. Serve the sardines accompanied by the tomato toast, and garnished with the fried garlic slices, remaining parsley and lemon rind.

Makes 4 servings.

Source: Best of Spain


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Shanghai-style Five-willow Fish

Ingredients

3 to 4 dried Chinese mushrooms
1-1/2 to 2 lb whole fish, such as carp, porgy, grouper or sea bass
1 teaspoon salt
oil for deep-frying
2 tablespoons oil, extra
1 tablespoon shredded ginger
2 scallions, shredded
1/2 small carrot, shredded
1/2 small green pepper, shredded
1/2 celery stalk, shredded
2 red chilies, seeded and finely shredded
2 tablespoons light soy sauce
3 tablespoons sugar
3 tablespoons Chinese black rice vinegar
1 tablespoon Shaoxing rice wine
1/2 cup chicken stock
1 tablespoon cornstarch
1/2 teaspoon roasted sesame oil

Method

  1. Soak the dried mushrooms in boiling water for 30 minutes, then drain and squeeze out any excess water. Remove and discard the stems. Finely shred the caps.
  2. If you do manage to buy a live fish, then ask the fishmonger to gut it through the gills. This is harder than gutting through the stomach, but leaves the fish looking whole. If you are gutting the fish yourself, make a cut from the throat to the tail and pull out the guts through the stomach. Remove any scales with a fish scaler or the back of a knife. Check that the gills have been cut out, then rinse the fish under cold, running water and drain thoroughly in a colander.
  3. Diagonally score both sides of the fish, cutting through as far as the bone at intervals of 3/4 inch. Rub the salt all over the inside and outside of the fish and into the slits.
  4. Fill a wok one quarter full of oil. Heat the oil to 375°F, or until a piece of bread fries golden brown in 10 seconds when dropped in the oil. Holding the fish by its tail, gently and carefully lower it into the oil. Cook the fish for 3 to 4 minutes on each side, or until the fish flakes when the skin is pressed firmly or the dorsal fin pulls out easily.
  5. Remove from the wok and drain on paper towels, then place on a dish and keep warm in a low oven. Pour out the oil and wipe out the wok.
  6. Reheat the wok over high heat, add the extra oil and heat until very hot. Stir-fry the mushrooms, ginger, scallion, carrot, green pepper, celery and chilies for 1-1/2 minutes.
  7. Add the soy sauce, sugar, rice vinegar, rice wine and stock, and bring to a boil.
  8. Combine the cornstarch with enough water to make a paste, add to the sauce and simmer until thickened. Add the sesame oil, blend well and spoon over the fish.

Makes 4 servings.

Source: The Food of China


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