(Yield: 2 servings)
- 2 (4-6 oz) fillets of white fish (I used haddock)
- 2 TB canola oil
- 1 TB all-purpose flour
- 1 tsp cumin
- 1/4 tsp each allspice, cinnamon, and curry powder
- Salt and pepper
- Prepared couscous or rice, for serving (I used whole wheat couscous)
- Preheat the oven to 350F. In a shallow bowl mix together the flour, cumin, allspice, cinnamon, curry, and a pinch of salt and pepper. Pat the fish dry, dredge it in the flour/spice mixture, and gently shake off the excess.
- In a medium frying pan, add the oil and sauté over medium to medium-high heat; add the fish when the oil is hot (when it starts to ripple). Sear the fish until golden brown on the first side (about 3-5 minutes), then flip the fish and sear it until browned on the second side (about 3 minutes). Transfer the fish to the oven to finish cooking (about 3-5 minutes). The fish is fully cooked when it’s opaque in color and flakes easily with a fork.
- Serve the fish on top of couscous or rice, alongside Tahini Salad.
Ingredient Tahini Salad:
(Yield: 2 servings)- 2 medium tomatoes, diced (I used Roma)
- 1/4 seedless cucumber, diced (these are also sometimes called English or hothouse cucumbers)
- 1/2 small white onion, finely diced
- 1/2 bunch parsley, minced
- 2-4 sprigs mint, minced (add as much as you like or omit it if you prefer)
- 1/4 c tahini
- 1 tsp lemon juice
- Salt and pepper
- 1 TB olive oil
- For the tahini sauce: In a small bowl, stir together the tahini and lemon juice. Gradually whisk 1/4 c cold water into the tahini mixture; at first the tahini will thicken about to the consistency of peanut butter, but keep whisking and the mixture will become lighter in color and smooth. Whisk in a pinch of salt.
- Add the tomatoes, cucumber, onion, parsley, and mint to a medium mixing bowl; stir in the tahini sauce, then taste and season with salt and pepper. Drizzle the olive oil on top.
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- Serve alongside Arabic Spiced Fish.
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