Full of fresh, zingy flavor, the coconut relish makes a perfect match for the crisp, spice-crusted fish in this blackened fish recipe.
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.
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.
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
• 4 tablespoons unsweetened shredded coconut
• juice of 1 large lime
• 1 large handful mint leaves, roughly chopped
• 1 large handful cilantro leaves, roughly chopped
• 1 teaspoon sugar
• 1 green chili, seeded and finely chopped
1. To make the coconut relish, mix together all the ingredients in a nonmetallic bowl. Season to taste with salt and leave to one side to allow the flavors to mingle.
2. Put the couscous in a bowl and pour just-boiled over water to cover by 1/2 inch. Stir in the vegetable bouillon, powder, cover and leave for 5 minutes, or until the stock is absorbed. Using a fork, stir in 2 tablespoons of the butter, fluffing up the grains.
3. Meanwhile, mix together the ground coriander, cumin, sumac and thyme. Season to taste with salt and pepper and sprinkle the mixture over the flesh side of each fish fillet. Press the spices into the fish until evenly coated.
4. Heat the remaining butter with the olive oil in a large, nonstick skillet over medium heat. When the butter melts, add the fish, spice-side down first, and cook for about 2-1/2 minutes on each side.
5. Serve the fish with the couscous and topped with a spoonful of the coconut relish.
Reprinted with permission from The Artisan Market © 2013 Watkins Publishing Limited. Photography by Watkins Publishing Limited. Distributed by Sterling Publishing Inc. Buy this book from our store: The Artisan Market.
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