Harissa is a hot chili paste that is commonly found in North African cooking, mainly Moroccan, Algerian, and Tunisian cuisine. It is used as a dip for pita bread, added to couscous, grilled vegetables, pastas and spread on fish and poultry. Toasting…
cumin, mustard and coriander seeds brings out a impeccable aroma and flavor that pre ground spices just can't match. This is one to try. - See more at: http://simplyhealthyfam.blogspot.com/2015/03/baked-rock-fish-with-green-harissa-over.html#sthash.vIzOL3ec.dpuf
- 3 pieces fish (Rock, or other white flakey fish, 8 oz each)
- 2 teaspoons olive oil (to coat baking dish)
- cracked black pepper
- 1 cup cilantro
- 1 cup flat leaf parsley
- 2 jalapeños (seeds removed)
- 1/4 cup fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1/3 cup scallions (chopped)
- 3 garlic cloves (smashed)
- 2 tablespoons cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon mustard seeds
- 1/2 teaspoon salt
- Pre heat your oven to 425F.
- In a small cast iron skillet over medium low heat toast the seeds for 2-3 minutes until fragrant and lightly browned. Immediately remove from heat and place in a small bowl or 'coffee' grinder. Grind the seeds to a fine consistency. Place remaining ingredients along with the spices in a small food processor or blender. Blend on low speed or pulse just until combined.
- In a ceramic baking dish coat with olive oil. Place the fish in the dish and lightly sprinkle with salt and pepper. Spoon desired amount of harissa over the fish. Bake uncovered for 15-20 minutes until fish flakes easily with a fork.
|Calories180Calories from Fat160|
|% DAILY VALUE|
|Calories from Fat160|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.