Tunisian Poached Fish

Menu Part: 
Entree
Cuisine Type: 
Mediterranean
Serves: 
6

The cooking of Tunisia combines elements of Mediterranean cuisine with French and African influences. Chef Pawlcyn infuses halibut—a mild fish—with coriander, cumin, garlic, tomato and a little hot pepper to zip up the flavor. Preserved lemons, olives and capers play up the Tunisian character of the recipe.

Ingredients

1 3/4 lb. fresh halibut steak
Salt and freshly ground pepper, to taste
1 tsp. ground cumin
1 small hot pepper
4 to 6 baby red onions
3 tbsp. extra virgin olive oil
1 med. red onion, grated
2 med. tomatoes, halved, seeded and grated
1 head garlic, separated into cloves
1 tbsp. tomato paste
1 tsp. ground coriander seeds
1 cup brine-cured olives, rinsed and drained
Flour for dusting
4 cherry tomatoes
1/4 cup capers, rinsed and drained
Peel from 1/2 preserved lemon, rinsed, drained, and cut into thin julienne
1/2 cup finely chopped, toasted walnuts
1 tbsp. chopped celery leaves

Steps

  1. Rinse fish, pat dry with paper towels, and divide into 6 equal pieces. Season each piece with salt, pepper and ground cumin. Cover and refrigerate for at least 1 hr.
  2. Steam hot pepper and baby onions until almost tender, about 10 min. Stem, seed and coarsely chop the pepper; peel onions.
  3. In deep-sided med. skillet, heat 2 tbsp. olive oil. Add grated red onion; cook over med. heat, stirring 3 to 4 min. until softened. Add tomatoes; cook until excess moisture evaporates, about 7 min.
  4. Add garlic, tomato paste, ground coriander, olives, steamed chopped hot pepper, baby onions and 1 cup water. Cover and cook over med. heat 10 min. The sauce should be thin, light and very hot.
  5. Heat remaining 1 tbsp. oil in large nonstick skillet over med.-high heat. Dust seasoned fish with flour and place skin-side down in hot oil. Fry 2 min. or until skin is crispy. Turn each piece of fish; fry 1 min, longer.
  6. Pour hot sauce over fish. Add cherry tomatoes, capers and preserved lemon peel; simmer over low heat 1min. Remove from heat; cover and let stand 15 min. before serving. The fish will finish cooking in the receding heat.
  7. To serve, garnish with walnuts and chopped celery leaves.
Source: California Walnuts

More From FoodService Director

Sponsored Content
coffee senior living

From Keurig Green Mountain.

Healthcare foodservice represents the perfect environment for serving coffee. For the time-crunched staff, family and friends visiting patients, and seniors craving a treat, snack, or pick-me-up, coffee is considered a valuable amenity.

What’s more, purchasing beverages away from home is a popular habit. According to Technomic’s 2016 Beverage report, consumers average 3.6 drink purchases per week from foodservice outlets. And coffee is one of the most popular beverage options— Technomic’s 2016 Snacking Occasion report found 61% of consumers say...

Industry News & Opinion

South Valley Preparatory School in Albuquerque, N.M., has launched a range of healthy eating initiatives to combat obesity, the Albuquerque Journal reports.

The initiatives are in response to a State of Obesity report that stated that nearly a quarter of 10- to 17-year-olds in New Mexico were overweight or obese in 2016. The school banned junk food on campus during school hours for both students and staff, and offers healthy seasonal meals in its cafeteria. Students also take weekly trips to local farms to get an inside look at where their food comes from.

While the school...

Industry News & Opinion

Food delivery company Good Uncle is expanding to 15 college campuses this fall, The Daily Orange reports.

The company plans to grow along the East Coast and is looking at opening at schools such as George Washington University, Pennsylvania State University, Villanova University and American University. Good Uncle hopes to open at 50 to 100 campuses by 2019.

Starting as a delivery-only kitchen in 2016, Good Uncle partners with local restaurants to recreate their popular dishes and then deliver them to college students. The company offers free delivery, no delivery minimum...

Ideas and Innovation
wahoo tacos

School lunch is heating up. As expectations rise in the noncommercial sector, the old-fashioned cafeteria has become a hot topic. Political pressure on schools has seesawed over the past eight years, and nutritional regulations on items like sodium and whole grains have been overhauled (and back again). Meanwhile, students, parents, teachers, administrators and policymakers are demanding more healthfulness and better taste from school meals, often for the same cost.

Yet the industry’s best are dedicated to getting better, even while looking to the future with caution. “There’s not...

FSD Resources