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

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources