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

blackened fish recipe with couscous and coconut relish

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:

elderberry, echinacea, bee hive


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