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–+ servings
Spiced Snapper on Citrus & Mint Couscous

Spiced Snapper on Citrus and Mint Couscous

Paul Hegeman
4.92 from 47 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine African, Moroccan
Servings 4 servings

Ingredients
 
 

For the Cous Cous:

  • 1.5 cups couscous
  • 1.5 cups orange juice
  • 1/2 orange peeled, segmented, and chopped
  • 1/2 fl oz vodka lemon peeled, segmented, and chopped
  • 1/4 cup raisins
  • 1 handful mint leaves chopped
  • 1 handful coriander leaves chopped
  • olive oil extra virgin
  • sea salt flakes
  • black pepper freshly ground

For the Fish:

  • 4 snapper fillets boneless, barramundi is also a good choice
  • 2 tsps caraway seeds
  • 2 tsps coriander seeds
  • 1 tsp thyme fresh
  • 1 tsp cumin dried
  • 1 tsp cinnamon dried
  • 1 tsp chili powder dried
  • sea salt flakes
  • black pepper freshly ground

Instructions
 

  • Preheat the oven to 180° C (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 snapper.
  • In a mixing bowl, combine the cold orange juice with the couscous 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 couscous 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 couscous. Definitely a white wine combination.

Notes

SPICED FISH ON CITRUS AND MINT COUS COUS
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