FISH FILLETS WITH HARISSA AND BLACK OLIVES (TUNISIA)
A delicious way to serve halibut or other firm fleshed white fish with a distinct Mediterranean flavor! ***Note:Harissa is a Tunisian hot red sauce made from chile peppers, spices, and sometimes tomatoes.
Provided by Alskann
Categories Halibut
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season fish with salt and pepper.
- Dust with flour and fry in hot olive oil until golden brown on all sides.
- Transfer fish to a side dish. Add onion and garlic to the skillet and cook for a few minutes.
- Add tomato sauce, harissa, bay leaf and 1/2 cup water. Cook for 10 minutes.
- Add olives and fish fillets and continue cooking, uncovered, until the fish is tender and the sauce thick.
- Add lemon juice to taste. Discard the bay leaf.
- Serve, sprinkled with parsley.
FISH FILLETS WITH HARISSA AND OLIVES
This is an easy and flavorful fish dish that uses harissa, a spicy North African condiment. There is another similar recipe posted, but this one has a few added ingredients that might really change up the flavor. This is good served over couscous.
Provided by Jostlori
Categories Moroccan
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat half the olive oil in a heavy frying pan. Dust the fish fillets with seasoned flour and sauté over medium heat for 2 minutes on each side or until golden. Transfer to a plate and set aside.
- Add the remaining olive oil to the frying pan and add the onion and garlic. Cook for 3-4 minutes until softened.
- Add the chopped tomatoes, harissa, bay leaves and cinnamon stick. Cook for 10 minutes, or until the sauce has thickened. Season to taste with salt and pepper.
- Return the fish to the pan, add the olives and cover the fish with the sauce. Remove the bay leaves and cinnamon stick and continue cooking for 2 minutes or until fish is cooked through.
- Add the lemon juice and parsley and serve.
BLACK OLIVES WITH HARISSA
The spicy North African condiment called harissa is often mixed with olives or served with salads, couscous, or tagines ? meat or poultry stews.
Provided by Food Network
Categories main-dish
Time 10h15m
Yield 3 cups
Number Of Ingredients 9
Steps:
- In a colander rinse olives under cold water 1 minute and in a large bowl cover with cold water. Soak olives 4 hours to remove excess salt and drain well. To make the harissa: In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder, grind seeds fine. If using mortar and pestle, add chiles, garlic, and salt and pound, to taste. If using a spice or coffee grinder, transfer seeds to a small food processor and add chiles, garlic, and salt. Grind mixture to a paste. Add pepper and oil and pound or puree to a coarse paste. In a large bowl stir together the harissa and olives and marinate, covered and chilled, at least 6 hours or overnight. Olives may be prepared 1 week ahead and kept chilled, covered. Serve olives at room temperature.
- Roasted Peppers: Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning, until skins are blackened, 4 to 6 minutes. (Or to broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off pepper tops and discard seeds and ribs.
BLACKENED CATFISH WITH HARISSA MAYO
This classic Southern catfish dish channels the flavors of Tunisian cooking with a simple harissa-spiked mayonnaise that comes together in minutes.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Stir the coriander, cumin, five-spice, cayenne, 2 teaspoons salt and a few grinds of pepper together in a small bowl. Rub the spice blend all over the catfish.
- Whisk the mayonnaise, harissa, lemon zest, lemon juice, 1/4 teaspoon salt and a few grinds of pepper together in another small bowl.
- Heat 2 tablespoons of oil in a large and heavy skillet over medium-high heat. Once hot, add half the catfish and cook, flipping once, until well browned and cooked through, 4 to 5 minutes per side. Repeat with the remaining oil and catfish.
- Spread the harissa mayo on 4 plates and place the catfish on top. Serve with cilantro and lemon wedges.
BLACK OLIVES WITH HARISSA
Categories Olive Marinate Cocktail Party Spice Bell Pepper Hot Pepper Summer Gourmet
Yield Makes about 3 cups
Number Of Ingredients 11
Steps:
- In a colander rinse olives under cold water 1 minute and in a large bowl cover with cold water. Soak olives 4 hours to remove excess salt and drain well.
- Make harissa: In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder grind seeds fine. If using mortar and pestle, add chilies, garlic, and salt and pound to taste. If using a spice or coffee grinder, transfer seeds to a small food processor and add chilies, garlic, and salt. Grind mixture to a paste. Add pepper and oil and pound or purée to a coarse paste.
- In a large bowl stir together harissa and olives and marinate, covered and chilled, at least 6 hours or overnight. Olives may be prepared 1 week ahead and kept chilled, covered.
- Serve olives at room temperature.
- To roast peppers:
- Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning, until skins are blackened, 4 to 6 minutes. (Or to broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off pepper tops and discard seeds and ribs.
HARISSA-CRUMBED FISH WITH LENTILS & PEPPERS
This smoky cod dish makes a great midweek meal - it's quick, low calorie and made in just one pan, which saves on washing up
Provided by Cassie Best
Categories Dinner, Fish Course, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix the lentils, peppers, olives, lemon zest, 2 tbsp oil and some seasoning in a roasting tin. Top with the fish fillets. Mix the breadcrumbs, harissa and the remaining oil and put a few spoonfuls on top of each piece of fish. Bake for 12-15 mins until the fish is cooked, the topping is crispy and the lentils are hot. Scatter with the parsley and squeeze over the lemon wedges.
Nutrition Facts : Calories 425 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 2 grams sugar, Fiber 8 grams fiber, Protein 38 grams protein, Sodium 2 milligram of sodium
PANFRIED SEA BASS WITH HARISSA & ROSE
Provided by Yotam Ottolenghi
Categories Fish Marinate Rosh Hashanah/Yom Kippur Dinner Seafood Bass Spice Pan-Fry Advance Prep Required Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2 to 4
Number Of Ingredients 15
Steps:
- First marinate the fish. Mix together the harissa paste, the ground cumin, and 1/2 teaspoon salt in a small bowl. Rub the paste all over the fish fillets and leave them to marinate for 2 hours in the fridge.
- Dust the fillets with a little flour and shake off the excess. Heat the olive oil in a wide frying pan over medium-high-heat and fry the fillets for 2 minutes on each side. You may need to do this in two batches. Set the fish aside, leave the oil in the pan, and add the onions. Stir as you cook for about 8 minutes, until the onions are golden.
- Add the remaining harissa, the vinegar, the cinnamon, 1/2 teaspoon salt, and plenty of black pepper. Pour in the water, lower the heat, and let the sauce simmer gently for 10 to 15 minutes, until quite thick.
- Add the honey and rose water to the pan along with the currants, if using, and simmer gently for a couple more minutes. Taste and adjust the seasoning and then return the fish fillets to the pan; you can slightly overlap them if they don't quite fit. Spoon the sauce over the fish and leave them to warm up in the simmering sauce for 3 minutes; you may need to add a few tablespoons of water if the sauce is very thick. Serve warm for at room temperature, sprinkled with the cilantro, if using, and the rose petals.
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