Moroccan snapper fillets with couscous

/Moroccan snapper fillets with couscous

Moroccan snapper with couscous, this is a wonderful dish that is great all year round, adjust spices to your liking. Source the freshest fish possible.


Moroccan snapper fillets with couscous
 
Ingredients
  • Moroccan spice Recipe
  • 2 cloves garlic, crushed
  • 20g fresh ginger, grated
  • 1tsp ground cumin
  • ½ tsp ground turmeric
  • 1 tsp hot paprika
  • ½ tsp ground coriander
  • 30 ml Lemon juice
  • 20ml olive oil
  • 500g snapper fillets, skin off
  • Cous Cous Recipe
  • 180g pearl couscous
  • 20g finely diced brown onion
  • 1 clove crushed garlic
  • 300ml chicken stock or veg stock, boiling
  • 50g butter
  • ¼ cup diced red capsicum
  • ½ cup finely chopped dried apricots
  • ½ cup finely chopped dried figs/ dates
  • ½ cup chopped fresh parsley
  • ¼ cup roasted pine nuts
  • ¼ tsp lemon zest
  • ¼ tsp ground turmeric
  • ½ tbsp olive oil
  • Salt& pepper
Instructions
  1. Combine all the spices and coat fish. Heat oil in a fry pan. Fry the fish until both sides turn to brown.
  2. To Make the Cous Cous
  3. Sauté onion and garlic in olive oil until brown and turmeric in. Add couscous, boiling stock and butter. Cover pot and simmer for 10mins, stirring occasionally until liquid is absorbed. Stir in remaining ingredients.
  4. Serve together

created by the G’Day Chef Catering Melbourne team

By |2018-05-06T08:38:02+00:00January 16th, 2015|Seafood|0 Comments

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