Blackened Fish Recipe with Couscous and Fresh Coconut Relish

Full of fresh, zingy flavor, the coconut relish makes a perfect match for the crisp, spice-crusted fish in this blackened fish recipe.

| September 2013

  • Photography by Watkins Publishing Limited

  • Photography by Watkins Publishing Limited

In The Artisan Market, author and trained chef Emma MacDonald shares her culinary secrets, explaining how to pickle, smoke, cure, and conserve; put together great meals; and mix and match both home-cooked and store-bought foods. This treasure trove of culinary delights shows you how to produce delicacies ranging from cured meats, smoked fish, and sweet preserves to farmhouse cheeses, fresh pasta, and fresh-baked pies. This blackened fish recipe comes from chapter 2, Fish and Shellfish.

You can purchase this book from the Mother Earth Living store: The Artisan Market.

Blackened Fish Recipe with Couscous and Fresh Coconut Relish

The coconut relish is full of fresh, zingy flavors and vibrant color, making it a perfect match for the crisp, spice-crusted fish. The relative blandness of the couscous is just the right foil for this flavor-packed dish. Use wholewheat couscous if you can find it.

Servings: 4
Preparation time: 30 minutes
Cooking time: 10 minutes

• scant 1 cup wholewheat couscous or regular couscous
• 1 teaspoon vegetable bouillon powder
• 3 tablespoons butter
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon sumac
• 1 teaspoon dried thyme
• 4 thick white fish fillets, about
• 6 ounces each
• 1 tablespoon olive oil
• sea salt and freshly ground black pepper

Coconut relish:



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