Chili and Fish Tahini with Almonds and Dates Couscous

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Although super easy to make, the flavor of this chili and tahini is subtle and very elegant. Grilled fish quickly and hot in creamy tahini sauce with paprika, onion, garlic and lime juice. Couscous is also simpler and tastier.

Chili Fish and Tahini with Almonds and Dates Couscous

It has a slightly quirky decor that focuses on the delicious flavors of fine sea fish. I use cod fillets. But similar lean white fish, such as cod or Alaska pollock, are also excellent.

Quick cooking The fish is naturally very tender. It’s still hard enough to create a shimmery, flaky texture. But soft enough to cut with a fork.

The texture alone is appealing because it creates an immediate visual sense of minimal sophistication. The sensation of seduction is enhanced by the taste of clean, sprayed fish. which emphasizes the spicy taste of dill and lemon zest.

And then there’s the tahini sauce where the fish is grilled very quickly. At the same time, this sauce is very mellow and rich. On the one hand, it tastes very good, greasy, and has a garlic taste. On the other hand, there’s the sourness of lime juice and the pungent taste of sliced ​​green peppers.

The magic of tahini sauce

In the critically-acclaimed Palestinian Falastin cookbook (affiliate link), Sami Tamimi and Tara Wigley describe tahini as a dough made with ground sesame seeds and nothing else. My first acquaintance with tahini was during its heyday in London in the early 1980s, when a stylish urban man mixed it with finely ground canned chickpeas, garlic, olive oil, lime juice and cayenne pepper, and a little brine from the tahini. Green beans can make it super hip.

Happily, the world goes on, and I’m slowly learning that tahini’s versatility isn’t just the foundation of what was once considered a bohemian, modern beverage topped with toast. warm pita An odd almost equal triangle.

As mentioned in Falastin, grilled vegetables, fish and meat all enjoy tahini sauce. It’s great because it’s a combination of tahini powder, lemon juice, garlic, salt and some water. In that guise, it is often used for decoration. But in our recipe, it’s used as a spicy chutney for our divine fish.

Chili and tahini fish 2A close-up of our chili and tahini fish. Fry and bake quickly

For fish, speed is key, marinate quickly, fry quickly, bake quickly.

Now, I know the word marinade can be associated with a relatively long period of time, not here. The fish is only soaked for five minutes in lime juice, lemon zest, cumin, salt and black pepper.

The yeast is then grated in chickpea flour before frying in olive oil for a few minutes. That’s long enough for them to get a little golden and warm. So they’re ready to pour in the sauce and immediately pop into the hot oven to bake.

And this is baking very quickly. In about six minutes or so the meat will cook and there will be a few brown spots on the surface of the simmering sauce. Garnish plate with chopped parsley and sumac topping. And you will add the final touch to its flavor.

Simple delicious almond and date couscous.

It’s the perfect companion for the soft flavors of fish and rich, creamy sauces. To keep things normal, I use the popular durum wheat couscous, which should be soaked in boiling water for a few minutes with a little cardamom powder before stirring quickly with a fork. The cardamom here is lovely. Add the rich flavor of menthol-mint. Herbal bitterness and a hint of delicious citrus.

with a slightly earthy taste of wheat Makes couscous taste like good pasta. And just like pasta They have other great flavors and textures, in this case dates and almonds.

Chopped almond flakes Gives a delicious crunch. And the almond flavor adds a new dimension to the rich flavor of the tahini. Fresh Dates A piece that offers a stark contrast with the soft, amber flesh and sweetness of honey, fruit and caramel.

When the almonds and dates are stirred into the warm couscous. Squeeze some lime juice and a pinch of salt to add more flavor and shine to them.

celebration of simplicity

I hope the fish and couscous will surprise and delight you as they did me. The essence of surprising happiness lies in the simplicity of the ingredients, the cooking methods and the know-how.

There is a calm, uncomplicated and very satisfying culinary mind here. especially with fish. It might surprise you why you haven’t cooked something like this in years.

That surprise may stem from the fact that Palestinian cuisine is a hidden gem in a global culinary treasure, says Yotam Ottolenghi, one of the Middle East’s renowned culinary and cooking giants. Said about it in 2020, “I like Palestinian food. I probably like it more than any other dish.”

with a compliment like this Gems are no longer hidden.

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Chili and Fish Tahini with Almonds and Dates Couscous

Chili and Fish Tahini with Almonds and Dates Couscous

Flavors of fresh white fish combined with Thai creamy tahini and chili sauce.

Preparation time 20 minutes

Cooking time 20 minutes

Total time 40 minutes

Servings 4 servings

Calories 937 kcal

fish and marinate

  • 2 pounds of shelled cod, that weight would yield a good steak per person. I like the extra flavor skin it creates when it’s quick fried. But it’s not necessary. I use frozen cod because like most white fish, it freezes very well. when defrosting, I let the meat ‘drain’ on a kitchen towel for a few minutes to remove excess water.
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon dill
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons chickpea flour, to coat the sauce before frying All-purpose flour will work. But the mung bean variety adds an extra nutritional value.

For the tahini sauce

  • 3 fresh green peppers, thinly sliced, seeded and whole The chili I used is about 2 inches long.
  • 6 ounces tahini
  • 2 medium yellow onions, peeled, halved and cut into inch pieces
  • 4 garlic cloves, peeled and finely ground
  • 2 tablespoons lemon juice
  • 1 teaspoon sea salt
  • ½ cup warm water
  • 4 tablespoons olive oil This oil is used to fry onions before frying fish.

For dates and almond couscous

  • 1 cup instant couscous
  • 1 cup boiling water
  • 1 teaspoon green cardamom powder, often sold as cardamom powder
  • 10 dates and cut into finger sized pieces
  • ½ cup almond flakes, chopped

to cover the fish

  • ½ oz fresh flat parsley, stalks chopped and whole
  • 1 teaspoon sumac

To sprinkle couscous

  • ½ oz fresh coriander, chopped stem and whole
  • Slices of fresh lemon to squeeze over couscous – 1/4 medium lemon for each person

make tahini sauce

  • compared to the onions for tahini take the longest to cook. So let’s get started. Put olive oil in a large saucepan. (A 12-inch-thick cast iron skillet is ideal) and place over medium heat. Let the pan heat the oil for about 1 minute, then add the onion and salt. Heat the pan and stir to coat the onion with oil. Then reduce the heat to low temperature.

  • Now you want the slow cooker onion. Cook for about 10 minutes, until onions are very soft and turn light golden when some of the oil has been absorbed. Continue to stir during cooking to prevent complete browning.

  • Use a slotted spoon to transfer the onions to a mixing bowl large enough to easily add the rest of the sauce ingredients. Be careful to leave as much oil in the pan as possible. Start with about 3 tablespoons, as that’s where the fish will be fried quickly.

  • Now add the tahini sauce to the onions. Stir in paprika, lemon juice, water and salt. That’s it. Your tahini sauce is ready. It’s time to quickly marinate the fish.

Marinate fish and prepare to fry.

  • Place the large baking dish in your oven and set it to 400F/200C. Remember that your baking dish should be large enough to fit all the fillets in one layer, with the tahini sauce evenly coated. It’s also important that the plate and oven reach 400F/200C when you start to fry quickly.

  • in making the marinade Combine lemon juice, lime zest, cumin, salt, and pepper together in a small bowl.

  • Place your fillet on a large plate and pour the marinade over the fillet. Carefully spread the marinade over the fillets with your fingers. Set the fish aside for 5 minutes – and no more than 5 minutes – for the fish to infuse the flavors.

  • In a 5-minute period, you need to do two things: Preheat the oven. and sliced ​​beef in mung bean paste ready to fry

  • To dig fish, sprinkle chickpea flour over the surface of a large plate. Now gently press both sides of the marinade into the dough. Once each piece of meat is lightly coated, you’re ready to fry in a large oil pan in which you’ve cooked the onions for the sauce.

quick fried fish

  • Place a pan of oil over high heat. as soon as the oil starts to sparkle. Put the sifted flour in with the side down. Then set the fire to medium-high. Cook meat over medium to high heat for 90 seconds, using a wide spatula or fish fillet. Flip fish to fry for another 90 seconds. Good. It’s time to marinate the meat and grill.

Grill the fish in the sauce and make couscous.

  • As soon as the meat is fried Remove the hot baking dish from your 400F/200C oven and layer the hot, oily cuts of meat, skin side down, in a single layer.

  • as quickly as possible Pour tahini sauce over the cutlets. Make sure the sauce covers the whole piece of meat. Then place the plate back in the oven.

  • Leave the fish sauce for about 6 minutes, until the fish sauce starts to foam all over the plate and starts to turn yellow in some places. Done and ready to serve

  • While the fish is grilling quickly, you’ll have enough time to make the couscous.

  • So, put couscous, ground cardamom, dates, and almonds in a nice bowl big enough to hold three times as much dry couscous.

  • Pour boiling water into a bowl and let stand for 3 minutes for the couscous to absorb the water. You can see that the date slices tend to stick together a bit. So try stirring it up a bit so it separates a bit and is ready to serve as soon as your fish comes out of the oven.

Serve fish and couscous.

  • for a final touch Garnish your grilled fish with some sumac and parsley.

  • For couscous, a little coriander sprinkled on top or around the rim of the serving bowl will look nice and add freshness to the couscous. And squeeze a little more lemon juice will make the scent of the sun even more brilliant.

Calories: 937kcal Carbohydrates: 85g Protein: 59g Fat: 43g Saturated Fat: 6g Polyunsaturated Fat: 13g Monounsaturated Fat: 23g Trans Fat: 0.003g Sodium: 1367mg Potassium: 1519mg Fiber : 10g Sugar: 15g Vitamin A: 607IUV Vitamin C: 79mg Iron

Keywords Nokta pepper, Thai pepper

Categories: Food & Drinks

Source: INN NEW YORK CITY

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