Ingredients
Cous Cous
- 1.5 cups cous cous
- 1.5 cups orange juice
- 1/2 orangepeeled, segmented and chopped
- 1/2 fluid ounce vodka lemonpeeled, segmented and chopped
- 1/4 cup raisins
- 1 handful mint leaveschopped
- 1 handful coriander leaveschopped
- extra virgin olive oil
- sea salt flakes
- freshly ground black pepper
Fish
- 4 boneless fish filletsa nice fleshy variety such as snapper or barramundi
- 2 teaspoons caraway seeds
- 2 teaspoons coriander seeds
- 1 teaspoon fresh thyme leaves
- 1 teaspoon dried cumin
- 1 teaspoon dried cinnamon
- 1 teaspoon dried chilli powder
- sea salt flakes
- freshly ground black pepper
Directions
This dish builds on a recipe my friend Damian gave to me a couple of years back.
I was working with him on a function for the annual Melbourne Cup horse race. We had had some problems with suppliers not delivering on time and as such were behind the eight ball with our prep all morning. It was now 12 noon and I recall nervously saying to Damo, “Here come the customers and we haven’t even got half the prep done, I’ve still got to cook the cous cous, I haven’t even got the chicken kievs let alone stuff them.” Damian calmly replied “Pass me that orange juice. I’ll make the cous cous and you run across the road to the Thai restaurant and tell them you’ll buy some chicken off them, if they complain tell them I sent you.” Damian was on very good terms with them as he was their best customer. So I ran across the road and by the time I got back Damian was tossing fresh mint through the cous cous and putting the last bits and pieces together. After our hugely successful lunch (just barely), I asked Damian how he managed to cook then cool the cous cous so fast. He said he didn’t even cook it he just steeped it in the orange juice and it cooked it for him! Ever since, I have used his simple little technique at many a barbecue and dinner party. I trust you will as well once you taste the result and appreciate the ease.
- Preheat oven to 180 (350 fahrenheit).
- Place all the spices for the fish into a mortar (alternatively a food processor) add a few good pinches of sea salt, and a few rounds of pepper.
- Crush all the ingredients into a powder.
- Pat dry the fish filets and rub liberal amounts on both sides of the fish.
- In a mixing bowl, combine the cold orange juice with the cous cous and allow to stand 10-15 minutes.
- Meanwhile sear the fish in some extra virgin olive oil in a non stick fry pan over high heat (approx 2 mins per side, depending on thickness of fish).
- Transfer the fish to the oven for approx 8 minutes.
- Meanwhile fluff the cous cous with a fork, add the citrus fruit, raisins, chopped herbs, a drizzle of olive oil and season to taste.
- Remove the fish from the oven and serve with the cous cous, definitely a white wine combination.
