Servings
Font
Back
4.9 from 141 votes

Spiced Snapper on Citrus and Mint Couscous

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4 servings
Course: Main Course
Cuisine: African , Moroccan

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 leaves chopped
  • 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

    Cup of Yum
  1. Preheat the oven to 180° C (350° Fahrenheit).
  2. 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.
  3. Crush all the ingredients into a powder.
  4. Pat dry the fish filets and rub liberal amounts on both sides of the snapper.
  5. In a mixing bowl, combine the cold orange juice with the couscous and allow to stand 10-15 minutes.
  6. 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.
  7. Transfer the fish to the oven for approx 8 minutes.
  8. Meanwhile, fluff the couscous with a fork, add the citrus fruit, raisins, chopped herbs, a drizzle of olive oil and season to taste.
  9. Remove the fish from the oven and serve with the couscous. Definitely a white wine combination.

Notes