Chermoula-crusted fish with butternut and mint

Servings: 4

Ingredients

  • 4x 200g salmon fillets
  • olive oil

Chermoula Sauce:

  • 10g fresh coriander, chopped
  • 1 small red chilli, chopped
  • ¼ tsp smoked paprika
  • 1tsp ground coriander
  • 1tsp ground cumin
  • 2Tbs olive oil
  • 1Tbs lemon juice
  • sea salt and black pepper

Butternut Couscous:

  • 2Tbs butter
  • 1 small butternut, cubed, parboiled
  • 5g fresh mint
  • 2 cup cooked and seasoned couscous
  • 75g pomegranate rubies
  • olive oil for drizzling
  • juice of ½ a lemon

Method

  • Preheat oven to 180ºC.
  • Mix together all sauce ingredients.
  • Place fish on a lined baking tray, top with sauce.
  • Season, bake for 7–10 min. Set aside.
  • Heat a frying pan, add butter and toss in butternut, pan-fry gently until golden brown and cooked through.
  • Season well, allow to cool. Toss with mint, couscous and pomegranate. Drizzle over olive oil and lemon juice.

Serve: With butternut couscous.

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Shrimp & Black Bean Salad

Quick and easy no-cook recipe.

Serves: 4

Ingredients

¼ cup cider vinegar

3 tablespoons extra-virgin olive oil

1 tablespoon minced chipotle chilli in adobo, or more to taste

1 teaspoon ground cumin

¼ teaspoon salt

500g peeled and deveined cooked shrimp

1 can black beans, rinsed

1 cup quartered cherry tomatoes

1 large bell pepper, chopped

¼ cup chopped scallions

¼ cup chopped fresh cilantro

 

Method

 

  1. Whisk vinegar, oil, chipotle, cumin and salt in a large bowl. Add shrimp, beans, tomatoes, bell pepper, scallions and cilantro; toss to coat.
  2. Serve room temperature or chilled.

Indian Spiced Prawns

Serves: 4

 Ingredients

1 tablespoon yellow split peas

1 tablespoon coriander seeds

1 teaspoon cumin seeds

1/4 teaspoon black peppercorns

1 dried red chile, such as thai, cayenne or chile de arbol

2 tablespoons finely chopped fresh cilantro

1 teaspoon tamarind concentrate

1/2 teaspoon salt

500g raw prawns (16-20 per 500g), peeled and deveined

1 tablespoon canola oil

1 teaspoon black or yellow mustard seeds

1/4 cup minced shallots

1/2 cup water

Method

  1. Toast split peas, coriander, cumin, peppercorns and chilli in a large skillet over medium heat, shaking the pan occasionally, until the peas turn reddish brown, the spices become fragrant and the chilli blackens slightly, 2 to 3 minutes. Transfer to a plate to cool for 3 to 5 minutes. Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground black pepper.
  2. Combine cilantro, tamarind concentrate (or lime juice), salt and the spice blend in a medium bowl. Add prawns and turn to coat. Cover and refrigerate for 30 minutes. (Do not marinate for more than 2 hours or the acidity in the tamarind will affect the prawns’ texture.)
  3. Heat oil in the pan over medium-high heat; add mustard seeds. When the seeds begin to pop, cover the skillet. As soon as the popping stops, add shallots and the prawns in a single layer and cook until the undersides of the prawns turn salmon-pink, 1 to 2 minutes. Turn the prawns and cook until the other side is pink, 1 to 2 minutes. Add water and continue cooking for 1 minute.

Serve immediately on a bed of brown basmati rice.

Note: Lime juice is an acceptable substitute if you can not find tamarind concentrate