Halibut A La Tunisia 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.

HALIBUT A LA TUNISIA



Halibut a La Tunisia image

This recipe is adapted from Weber's Real Grilling cookbook. Posted for ZWT 6 2010. You can substitute any firm mild, white, thick fish fillet. Time indicated does not include one hour marinating time.

Provided by PanNan

Categories     Halibut

Time 16m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil (plus more for drizzling over finished dish)
2 teaspoons paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon granulated garlic
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
24 ounces halibut fillets, about 1 inch thick

Steps:

  • Make the paste: in a small bowl, thoroughly mix all ingredients except halibut fillets.
  • Spread the paste evenly on both sides of the halibut fillets. Cover and refrigerate for 1 hour.
  • Grill over direct heat until the halibut just begins to flake when poked with the tip of a knife, about 6 - 8 minutes, turning once midway.
  • Remove from grill, drizzle each fillet with a little olive oil and serve immediately.

Nutrition Facts : Calories 310.5, Fat 12.1, SaturatedFat 1.7, Cholesterol 70.3, Sodium 556.2, Carbohydrate 2.3, Fiber 0.8, Sugar 0.5, Protein 46.2

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