Serves: 4
What you'll need
What you'll need
For the cous cous
- 1.5 cups cous cous
- 1.5 cups fresh squeezed orange juice
- 1/2 an orange peeled, segmented and chopped
- 1/2 a lemon, peeled, segmented and chopped
- 1/4 cup raisins
- A few sprigs of (mint chopped)
- A few coriander (cilantro) leaves (chopped)
- Extra virgin olive oil
- Sea salt flakes
- Black pepper corn mill
For the fish
- 4 boneless fish filets (a nice fleshy variety such as snapper or barramundi)
- 2 tsps caraway seeds (lightly toasted)
- 2 tsps coriander seeds
- 1 tsp fresh thyme leaves
- 1 tsp dried cumin
- 1 tsp dried cinnamon
- 1 tsp dried chilli powder (chili peppers)
- Sea salt flakes
- Black pepper corn mill
What to do
- Preheat oven to 180 (350 fahrenheit).
- Place all the spices for the fish into a mortar (alternatively a food processor) add a few good pinches of sea salt, and a few rounds of pepper.
- Crush all the ingredients into a powder.
- Pat dry the fish filets and rub liberal amounts on both sides of the fish.
- In a mixing bowl, combine the cold orange juice with the cous cous and allow to stand 10-15 minutes.
- Meanwhile sear the fish in some extra virgin olive oil in a non stick fry pan over high heat (approx 2 mins per side, depending on thickness of fish).
- Transfer the fish to the oven for approx 8 minutes.
- Meanwhile fluff the cous cous with a fork, add the citrus fruit, raisins, chopped herbs, a drizzle of olive oil and season to taste.
- Remove the fish from the oven and serve with the cous cous, definitely a white wine combination.
This recipe is from Chef's Pencil. Check out their delicious online recipes.
This recipe is and always remains the property of Chefs Pencil
All rights reserved Copyright 2008 Chefs Pencil
All rights reserved Copyright 2008 Chefs Pencil
