Spiced Snapper on Citrus and Mint Couscous
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 servings
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Course
Main Course
Spiced Snapper on Citrus and Mint Couscous
Description
This recipe uses a spice blend of caraway, coriander, thyme, cumin, cinnamon, and chili powder to season boneless snapper fillets. The spices are crushed freshly to preserve their aroma and rubbed liberally over the fish. The snapper is seared in olive oil then finished in the oven to ensure even cooking and a tender, moist texture.
The couscous is soaked in fresh orange juice, imparting a sweet tanginess as it absorbs the liquid. It is then fluffed and mixed with chopped orange and lemon segments, raisins, and chopped herbs including mint and coriander. A drizzle of extra virgin olive oil rounds out the mixture and seasons with salt and pepper. This brings brightness and complexity that complements the warm spices on the fish.
Serving the spiced snapper atop the citrus and herb couscous provides a contrast of temperature, spice, and fresh flavors. The dish would pair well with a crisp white wine, and works well for a dinner where freshness and aromatic seasoning are desired. The balance of juicy fish and fragrant grains offers harmony on the plate.
Ingredients
For the Cous Cous:
- 1.5 cups couscous
- 1.5 cups orange juice
- 1/2 orange peeled, segmented, and chopped
- 1/2 fl oz vodka lemon peeled, segmented, and chopped
- 1/4 cup raisins
- 1 handful mint chopped, leaves
- 1 handful Coriander leaves chopped
- olive oil extra virgin
- sea salt flakes
- black pepper freshly ground
For the Fish:
- 4 snapper fillets boneless, barramundi is also a good choice
- 2 tsps caraway seeds
- 2 tsps coriander seeds
- 1 tsp thyme fresh
- 1 tsp cumin dried
- 1 tsp cinnamon dried
- 1 tsp chili powder dried
- sea salt flakes
- black pepper freshly ground
Instructions
- Preheat the oven to 180° C (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 snapper.
- In a mixing bowl, combine the cold orange juice with the couscous 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 couscous 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 couscous. Definitely a white wine combination.
Notes
User Reviews
Overall Rating
4.9
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