Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Tunisian Poached Fish
The cooking of Tunisia combines elements of Mediterranean cuisine with French and African influences. Chef Pawlcyn infuses halibut—a mild fish—with coriander, cumin, garlic, tomato and a little hot pepper to zip up the flavor. Preserved lemons, olives and capers play up the Tunisian character of the recipe.
Servings
6
6
Cuisine Type
- mediterranean
Day Part
- dinner
Menu Part
- entree
Main Ingredient
- Seafood
- Nuts
- Vegetables
Source: California Walnuts
The cooking of Tunisia combines elements of Mediterranean cuisine with French and African influences. Chef Pawlcyn infuses halibut—a mild fish—with coriander, cumin, garlic, tomato and a little hot pepper to zip up the flavor. Preserved lemons, olives and capers play up the Tunisian character of the recipe.
Ingredients
1 3/4 lb. fresh halibut steak
Salt and freshly ground pepper, to taste
1 tsp. ground cumin
1 small hot pepper
4 to 6 baby red onions
3 tbsp. extra virgin olive oil
1 med. red onion, grated
2 med. tomatoes, halved, seeded and grated
1 head garlic, separated into cloves
1 tbsp. tomato paste
1 tsp. ground coriander seeds
1 cup brine-cured olives, rinsed and drained
Flour for dusting
4 cherry tomatoes
1/4 cup capers, rinsed and drained
Peel from 1/2 preserved lemon, rinsed, drained, and cut into thin julienne
1/2 cup finely chopped, toasted walnuts
1 tbsp. chopped celery leaves
Steps
Rinse fish, pat dry with paper towels, and divide into 6 equal pieces. Season each piece with salt, pepper and ground cumin. Cover and refrigerate for at least 1 hr.
Steam hot pepper and baby onions until almost tender, about 10 min. Stem, seed and coarsely chop the pepper; peel onions.
In deep-sided med. skillet, heat 2 tbsp. olive oil. Add grated red onion; cook over med. heat, stirring 3 to 4 min. until softened. Add tomatoes; cook until excess moisture evaporates, about 7 min.
Add garlic, tomato paste, ground coriander, olives, steamed chopped hot pepper, baby onions and 1 cup water. Cover and cook over med. heat 10 min. The sauce should be thin, light and very hot.
Heat remaining 1 tbsp. oil in large nonstick skillet over med.-high heat. Dust seasoned fish with flour and place skin-side down in hot oil. Fry 2 min. or until skin is crispy. Turn each piece of fish; fry 1 min, longer.
Pour hot sauce over fish. Add cherry tomatoes, capers and preserved lemon peel; simmer over low heat 1min. Remove from heat; cover and let stand 15 min. before serving. The fish will finish cooking in the receding heat.
To serve, garnish with walnuts and chopped celery leaves.
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
