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.
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All rights reserved Copyright 2008 Chefs Pencil
All rights reserved Copyright 2008 Chefs Pencil
Very appetizing meal.