Spicy kingfish with caramelised onion couscous

Recipes / Fish

Warm or chilled, couscous is a great accompaniment to grills and barbecues, and perfect in this fish dish.

Recipe «Spicy kingfish with caramelised onion couscous» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 100ml extra virgin olive oil, 1 tbsp harissa, plus extra to serve, 4 x 180g skinless kingfish fillets, 2 red onions, thinly sliced, 1/4 cup red wine vinegar , 1 1/2 cups Massel chicken style liquid stock, 1 1/2 cups couscous, 2 cups mint leaves , 1/4 cup currants, 400g can chickpeas, rinsed, drained, Juice of 1 lime, plus wedges to serve, 1 long red chilli, seeds removed, finely chopped, 1 cup flat-leaf parsley leaves, finely chopped.

Ingredients:

  • 100ml extra virgin olive oil 
  • 1 tbsp harissa, plus extra to serve 
  • 4 x 180g skinless kingfish fillets 
  • 2 red onions, thinly sliced 
  • 1/4 cup red wine vinegar 
  • 1 1/2 cups Massel chicken style liquid stock 
  • 1 1/2 cups couscous 
  • 2 cups mint leaves 
  • 1/4 cup currants 
  • 400g can chickpeas, rinsed, drained 
  • Juice of 1 lime, plus wedges to serve 
  • 1 long red chilli, seeds removed, finely chopped 
  • 1 cup flat-leaf parsley leaves, finely chopped 

Instructions

  1. Combine 2 tablespoons oil and 2 teaspoons of harissa in a bowl. Season, then add fish and coat in marinade. Cover and place in fridge for 30 minutes.
  2. Meanwhile, heat 1 tablespoon of oil in a frypan over medium-low heat. Cook onion, stirring occasionally, for 10-15 minutes until lightly caramelised. Add vinegar and cook, stirring, for 2-3 minutes until evaporated. Season and set aside to cool.
  3. Heat the stock in a pan over medium-high heat with remaining 2 teaspoon harissa, whisking to combine. Place the couscous in a bowl with teaspoon of sea salt and pour over the hot stock mixture. Cover with plastic wrap and stand for 10 minutes.
  4. Finely chop 1 cup mint leaves. Fluff couscous with a fork, then stir through onion, currants, chickpeas, lime juice, chilli, parsley, chopped and whole mint leaves and 1 tablespoon of oil. Set mixture aside.
  5. Heat remaining tablespoon oil in a large non-stick frypan over medium-high heat. Cook fish 2-3 minutes each side until just cooked through. Serve with couscous, lime wedges and extra harissa.