Fish Fillets With Harissa And Olives Recipes

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FISH FILLETS WITH HARISSA AND BLACK OLIVES (TUNISIA)



Fish Fillets With Harissa and Black Olives (Tunisia) image

A delicious way to serve halibut or other firm fleshed white fish with a distinct Mediterranean flavor! ***Note:Harissa is a Tunisian hot red sauce made from chile peppers, spices, and sometimes tomatoes.

Provided by Alskann

Categories     Halibut

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs thick fish fillets (any white fish)
salt and pepper, to taste
flour (for dusting)
olive oil (for frying)
1 small onion, finely chopped
2 garlic cloves, minced
1 cup tomato sauce
1/2 teaspoon harissa
1 medium bay leaf
1 cup pitted kalamata olive
1 fresh lemon, juice of, about 1-2 tablespoons
fresh parsley, chopped (for garnish)

Steps:

  • Season fish with salt and pepper.
  • Dust with flour and fry in hot olive oil until golden brown on all sides.
  • Transfer fish to a side dish. Add onion and garlic to the skillet and cook for a few minutes.
  • Add tomato sauce, harissa, bay leaf and 1/2 cup water. Cook for 10 minutes.
  • Add olives and fish fillets and continue cooking, uncovered, until the fish is tender and the sauce thick.
  • Add lemon juice to taste. Discard the bay leaf.
  • Serve, sprinkled with parsley.

FISH FILLETS WITH HARISSA AND OLIVES



Fish Fillets With Harissa and Olives image

This is an easy and flavorful fish dish that uses harissa, a spicy North African condiment. There is another similar recipe posted, but this one has a few added ingredients that might really change up the flavor. This is good served over couscous.

Provided by Jostlori

Categories     Moroccan

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1/3 cup olive oil
4 white fish fillets (cod, snapper, perch, halibut)
seasoned flour, for dusting
1 medium onion, chopped
2 garlic cloves, minced
13 ounces tomatoes, chopped
2 teaspoons harissa, The Essential Harissa
2 bay leaves
1 stick cinnamon
1 cup kalamata olive
1 tablespoon lemon juice
2 tablespoons flat leaf parsley, chopped

Steps:

  • Heat half the olive oil in a heavy frying pan. Dust the fish fillets with seasoned flour and sauté over medium heat for 2 minutes on each side or until golden. Transfer to a plate and set aside.
  • Add the remaining olive oil to the frying pan and add the onion and garlic. Cook for 3-4 minutes until softened.
  • Add the chopped tomatoes, harissa, bay leaves and cinnamon stick. Cook for 10 minutes, or until the sauce has thickened. Season to taste with salt and pepper.
  • Return the fish to the pan, add the olives and cover the fish with the sauce. Remove the bay leaves and cinnamon stick and continue cooking for 2 minutes or until fish is cooked through.
  • Add the lemon juice and parsley and serve.

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