Harissa-crumbed fish with tabouleh and tahini sauce
Ingredients to serve 4
Friday 10 February 2012
For the tahini sauce
2 tablespoons tahini paste
1 tablespoon extra virgin olive oil
1 garlic clove, finely minced
1 tablespoon cold water
Juice of 1 lemon
For the tabouleh
2 tablespoons burghul (bulgur)
4 tablespoons olive oil
400g heirloom tomatoes, finely diced
3 tablespoons coarsely chopped mint
3 tablespoons coarsely chopped flat-leaf parsley
60g slivered almonds, toasted
1 tablespoon finely chopped preserved lemon skin
50g pomegranate seeds
Juice of one and a half lemons
1 tablespoon pomegranate molasses
For the harissa crust
2 tablespoons harissa paste
90g panko breadcrumbs
4 x 200g fillets of coral trout, barramundi or snapper, skin on
Pomegranate molasses, to serve
Preheat the oven to 180C/Gas 4. To make the tahini sauce, whisk all the ingredients together in a small bowl. To make the tabouleh, place the burghul in a bowl and pour in enough cold water to just cover it. Stand, covered with plastic wrap, until the water is absorbed. Using a fork, fluff it up with 1 tablespoon of olive oil and sea salt to taste. Add the tomato, herbs, almonds, preserved lemon and pomegranate seeds and mix well. Combine the extra olive oil, lemon juice and pomegranate molasses and season with salt and freshly ground black pepper. Mix well until it forms a dressing. Add the dressing to the tabouleh and stir until it is lightly coated.
Combine all the ingredients for the harissa crust in a bowl. Season the fish fillets with sea salt and freshly ground black pepper, then brush with a little oil. Place the fish, skin side down, in a non-stick frying pan over medium heat and cook for 2–3 minutes or until golden (it may be necessary to hold the fish down with a spatula so it does not curl up while cooking). Remove from the pan and place on a baking tray. Press the harissa crumb mix onto the skin side and bake for 6–8 minutes.
Serve the fish with the tahini sauce, tabouleh and a drizzling of pomegranate molasses. Garnish with micro herbs or a parsley sprig.
Taken from 'My Kitchen' by Pete Evans (Murdoch Books, £18.99).
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