Tunisian fried fish with olives, preserved lemons harissa and cooked tapenade

 

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Hoot Mookli
Tunisian fried fish with cooked tapenade
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Rating: 0
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Course Main Dish
Cuisine African
Cook Time 5-7 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine African
Cook Time 5-7 minutes
Servings
servings
Ingredients
Tunisian fried fish with cooked tapenade
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Squeeze lemon juice onto fish portions.
  2. Mix semolina, lemon zest and salt to a unified mixture.
  3. Coat the fish in semolina mixture.
  4. Fry fish portions in olive oil on both sides (use a nonstick wide skillet).
  5. Move fried fish to paper-toweled tray to drain excess oil.
  6. Mince garlic cloves.
  7. Sauté minced garlic in olive oil on low-medium heat for about a minute.
  8. Finely chop olives, cherry tomatoes and preserved lemons.
  9. Add chopped olives, capers and chopped cherry tomatoes to the pan.
  10. Cook on medium heat for 5-7 minutes.
  11. Add preserved lemon, harissa, cumin and black pepper.
  12. Cook together for a couple more minutes.
  13. Add freshly squeezed lemon juice and cook for an additional minute.
  14. Top fried fish portions with the tapenade and serve warm.
  15. Serve this dish over couscous, rice or mashed potatoes.
Recipe Notes

Find recipes for Homemade Preserved Lemons and Homemade harissa on afooda.com.

(Photo by Huppit Bartov Miller)

Source
afooda.com
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