Fish Fillets With Harissa And Olives 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.

FISH FILLETS WITH HARISSA AND OLIVES



Fish Fillets With Harissa and Olives image

This is an easy and flavorful fish dish that uses harissa, a spicy North African condiment. There is another similar recipe posted, but this one has a few added ingredients that might really change up the flavor. This is good served over couscous.

Provided by Jostlori

Categories     Moroccan

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1/3 cup olive oil
4 white fish fillets (cod, snapper, perch, halibut)
seasoned flour, for dusting
1 medium onion, chopped
2 garlic cloves, minced
13 ounces tomatoes, chopped
2 teaspoons harissa, The Essential Harissa
2 bay leaves
1 stick cinnamon
1 cup kalamata olive
1 tablespoon lemon juice
2 tablespoons flat leaf parsley, chopped

Steps:

  • Heat half the olive oil in a heavy frying pan. Dust the fish fillets with seasoned flour and sauté over medium heat for 2 minutes on each side or until golden. Transfer to a plate and set aside.
  • Add the remaining olive oil to the frying pan and add the onion and garlic. Cook for 3-4 minutes until softened.
  • Add the chopped tomatoes, harissa, bay leaves and cinnamon stick. Cook for 10 minutes, or until the sauce has thickened. Season to taste with salt and pepper.
  • Return the fish to the pan, add the olives and cover the fish with the sauce. Remove the bay leaves and cinnamon stick and continue cooking for 2 minutes or until fish is cooked through.
  • Add the lemon juice and parsley and serve.

FISH BAKED WITH OLIVES, PARSLEY AND GARLIC: TAGINE



Fish Baked with Olives, Parsley and Garlic: Tagine image

The word "tagine" means two different things, says Jaafar, "either a traditional stew of meat, poultry or fish, or a conical-shaped, earthenware vessel in which we cook it." Although tagines can be purchased at many better kitchenware stores, it's safe to say that most American kitchens do not contain one. An ordinary baking dish is an acceptable substitute if it is very tightly covered. Tagines are almost always served with couscous, which is the "rice" or "pasta," of Morocco, Jaafar tells us.

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1 medium-sized yellow onion, very finely chopped (about 1/2 cup)
3 cloves garlic, minced
1 cup finely chopped fresh parsley leaves
Freshly ground black pepper
4 flounder or sole fillets, each weighing about 6 ounces
1/2 pound (drained weight) pitted Middle Eastern green olives, coarsely chopped
1 lemon, very thinly sliced
Paprika, to taste
Couscous, cooking according to package directions, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Use a small amount of olive oil to grease a shallow baking dish that is just large enough to hold the stuffed fillets in 1 layer, and set aside.
  • Heat 1 tablespoon of the remaining olive oil in a medium-size skillet over medium heat. When it is hot, add the onion and garlic, and cook, stirring, just until the onion is softened, 3 to 5 minutes. Remove from the heat and stir in the parsley and pepper, and set aside.
  • Rinse the fillets and pat dry with paper towels. Lay the fillets out flat on a work surface, inside up. Spread the onion mixture down the center of each fillet, dividing evenly. Fold fillet over the onion mixture, and secure with a couple of toothpicks. Arrange the stuffed fillets in the prepared baking dish. Spoon the chopped olives evenly over the fillets. Arrange the lemon slices over the olives. Drizzle evenly with the remaining olive oil, then sprinkle lightly with paprika.
  • Cover the baking dish very tightly with aluminum foil, and bake for 20 minutes. Remove the foil, and test the fish for doneness. It should flake when lightly touched with a fork. Serve immediately, accompanied by hot couscous.

PANFRIED SEA BASS WITH HARISSA & ROSE



Panfried Sea Bass with Harissa & Rose image

Provided by Yotam Ottolenghi

Categories     Fish     Marinate     Rosh Hashanah/Yom Kippur     Dinner     Seafood     Bass     Spice     Pan-Fry     Advance Prep Required     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2 to 4

Number Of Ingredients 15

3 tbsp harissa paste (store-bought or see recipe )
1 tsp ground cumin
4 sea bass fillets, about 1 pound / 450 g in total, skinned and with pin bones removed
all-purpose flour, for dusting
2 tbsp olive oil
2 medium onions, finely chopped
6 1/2 tbsp / 100 ml red wine vinegar
1 tsp ground cinnamon
scant 1 cup / 200 ml water
1 1/2 tbsp honey
1 tbsp rose water
scant 1/2 cup / 60 g currants (optional)
2 tbsp coarsely chopped cilantro (optional)
2 tsp small dried edible rose petals
salt and freshly ground black pepper

Steps:

  • First marinate the fish. Mix together the harissa paste, the ground cumin, and 1/2 teaspoon salt in a small bowl. Rub the paste all over the fish fillets and leave them to marinate for 2 hours in the fridge.
  • Dust the fillets with a little flour and shake off the excess. Heat the olive oil in a wide frying pan over medium-high-heat and fry the fillets for 2 minutes on each side. You may need to do this in two batches. Set the fish aside, leave the oil in the pan, and add the onions. Stir as you cook for about 8 minutes, until the onions are golden.
  • Add the remaining harissa, the vinegar, the cinnamon, 1/2 teaspoon salt, and plenty of black pepper. Pour in the water, lower the heat, and let the sauce simmer gently for 10 to 15 minutes, until quite thick.
  • Add the honey and rose water to the pan along with the currants, if using, and simmer gently for a couple more minutes. Taste and adjust the seasoning and then return the fish fillets to the pan; you can slightly overlap them if they don't quite fit. Spoon the sauce over the fish and leave them to warm up in the simmering sauce for 3 minutes; you may need to add a few tablespoons of water if the sauce is very thick. Serve warm for at room temperature, sprinkled with the cilantro, if using, and the rose petals.

HARISSA-CRUMBED FISH WITH LENTILS & PEPPERS



Harissa-crumbed fish with lentils & peppers image

This smoky cod dish makes a great midweek meal - it's quick, low calorie and made in just one pan, which saves on washing up

Provided by Cassie Best

Categories     Dinner, Fish Course, Main course, Supper

Time 30m

Number Of Ingredients 9

2 x 200g pouches cooked puy lentils
200g jar roasted red peppers , drained and torn into chunks
50g black olives , from a jar, roughly chopped
1 lemon , zested and cut into wedges
3 tbsp olive or rapeseed oil
4 x 140g cod fillets (or another white fish)
100g fresh breadcrumbs
1 tbsp harissa
½ small pack flat-leaf parsley , chopped

Steps:

  • Heat oven to 200C/180C fan/gas 6. Mix the lentils, peppers, olives, lemon zest, 2 tbsp oil and some seasoning in a roasting tin. Top with the fish fillets. Mix the breadcrumbs, harissa and the remaining oil and put a few spoonfuls on top of each piece of fish. Bake for 12-15 mins until the fish is cooked, the topping is crispy and the lentils are hot. Scatter with the parsley and squeeze over the lemon wedges.

Nutrition Facts : Calories 425 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 2 grams sugar, Fiber 8 grams fiber, Protein 38 grams protein, Sodium 2 milligram of sodium

FISH FILLETS WITH OLIVES AND OREGANO



Fish Fillets with Olives and Oregano image

Categories     Fish     Olive     Sauté     Quick & Easy     Lemon     White Wine     Oregano     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 11

4 (1 1/4-inch-thick) pieces white-fleshed skinless fish fillets, such as halibut (6 oz each)
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
4 very thin lemon slices
1/2 cup dry white wine
1/3 cup pitted brine-cured green olives such as picholine, halved lengthwise (2 oz)
1 to 1 1/2 teaspoons fresh lemon juice
2 tablespoons finely chopped fresh oregano or 3/4 teaspoon dried oregano, crumbled
Special Equipment
a 2 1/2-qt shallow ceramic or glass baking dish

Steps:

  • Put oven rack in upper third of oven and preheat oven to 450°F.
  • Pat fish dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear fillets, skinned sides down, until browned well, 3 to 4 minutes. Transfer, seared sides up, to baking dish (reserve skillet), then top each fillet with a slice of lemon.
  • Add wine to skillet and bring to a boil, scraping up any brown bits. Boil 30 seconds, then pour around fish. Scatter olives around fish and bake, uncovered, until fish is just cooked through, 8 to 12 minutes.
  • Transfer fish to a platter, then whisk lemon juice, oregano, and remaining 2 tablespoons oil into cooking liquid in baking dish. Season sauce with salt and pepper and spoon over fish.

MACKEREL WITH ORANGE & HARISSA GLAZE



Mackerel with orange & harissa glaze image

The distinct taste of this oily-textured fish works brilliantly with Asian flavours, including garlic, spices, ginger and soy sauce

Provided by CJ Jackson

Categories     Lunch, Main course, Supper

Time 15m

Number Of Ingredients 8

2 x 300g/10oz mackerel , filleted and skin on or 4 x 75g/3oz mackerel fillets, skin on
2 tbsp plain flour
½ tsp smoked paprika
2 tbsp extra-virgin olive oil
1small orange , grated zest and juice
1-2 tsp harissa paste (to taste, as brands vary)
50g pine nut , toasted
small bunch coriander , very roughly chopped

Steps:

  • Roll the mackerel fillets in the flour sifted with smoked paprika and seasoning. Shake off excess flour and set the fish aside in a single layer.
  • Put 1 tbsp of the olive oil, the orange zest and juice and the harissa paste into a small bowl, and whisk together. Heat a frying pan with remaining olive oil until very hot. Fry the fish fillets for 5 mins, first on the skin side, then on the flesh side.
  • When the fish is nearly cooked - it should look firm - pour over the orange and harissa glaze, bring to the boil and allow the liquid to bubble until sticky. Sprinkle over the pine nuts and coriander.

Nutrition Facts : Calories 671 calories, Fat 53 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 0.29 milligram of sodium

FISH FILLETS WITH HARISSA AND OLIVES



Fish Fillets With Harissa and Olives image

This is an easy and flavorful fish dish that uses harissa, a spicy North African condiment. There is another similar recipe posted, but this one has a few added ingredients that might really change up the flavor. This is good served over couscous.

Provided by Jostlori

Categories     Moroccan

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1/3 cup olive oil
4 white fish fillets (cod, snapper, perch, halibut)
seasoned flour, for dusting
1 medium onion, chopped
2 garlic cloves, minced
13 ounces tomatoes, chopped
2 teaspoons harissa (The Essential Harissa)
2 bay leaves
1 stick cinnamon
1 cup kalamata olive
1 tablespoon lemon juice
2 tablespoons flat leaf parsley, chopped

Steps:

  • Heat half the olive oil in a heavy frying pan. Dust the fish fillets with seasoned flour and sauté over medium heat for 2 minutes on each side or until golden. Transfer to a plate and set aside.
  • Add the remaining olive oil to the frying pan and add the onion and garlic. Cook for 3-4 minutes until softened.
  • Add the chopped tomatoes, harissa, bay leaves and cinnamon stick. Cook for 10 minutes, or until the sauce has thickened. Season to taste with salt and pepper.
  • Return the fish to the pan, add the olives and cover the fish with the sauce. Remove the bay leaves and cinnamon stick and continue cooking for 2 minutes or until fish is cooked through.
  • Add the lemon juice and parsley and serve.

Nutrition Facts : Calories 311.9, Fat 23, SaturatedFat 3.2, Cholesterol 61.6, Sodium 320.6, Carbohydrate 9.2, Fiber 2.8, Sugar 3.7, Protein 18.4

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