Spicy kingfish with caramelised onion couscous

Spicy kingfish with caramelised onion couscous


Warm or chilled, couscous is a great accompaniment to grills and barbecues, and perfect in this fish dish.

The ingredient of Spicy kingfish with caramelised onion couscous

  1. 100ml extra virgin olive oil
  2. 1 tablespoon harissa, plus extra to serve (see Notes)
  3. 4 x 180g skinless kingfish fillets
  4. 2 red onions, thinly sliced
  5. 1/4 cup red wine vinegar
  6. 1 1/2 cups Massel chicken style liquid stock
  7. 1 1/2 cups couscous
  8. 2 cups mint leaves
  9. 1/4 cup currants
  10. 400g can chickpeas, rinsed, drained
  11. Juice of 1 lime, plus wedges to serve
  12. 1 long red chilli, seeds removed, finely chopped
  13. 1 cup flat-leaf parsley leaves, finely chopped

The instruction how to make Spicy kingfish with caramelised onion couscous

  1. Combine 2 tablespoons oil and 2 teaspoons of harissa in a bowl. Season, then add fish and coat in marinade. Cover and place in fridge for 30 minutes.
  2. Meanwhile, heat 1 tablespoon of oil in a frypan over medium-low heat. Cook onion, stirring occasionally, for 10-15 minutes until lightly caramelised. Add vinegar and cook, stirring, for 2-3 minutes until evaporated. Season and set aside to cool.
  3. Heat the stock in a pan over medium-high heat with remaining 2 teaspoon harissa, whisking to combine. Place the couscous in a bowl with teaspoon of sea salt and pour over the hot stock mixture. Cover with plastic wrap and stand for 10 minutes.
  4. Finely chop 1 cup mint leaves. Fluff couscous with a fork, then stir through onion, currants, chickpeas, lime juice, chilli, parsley, chopped and whole mint leaves and 1 tablespoon of oil. Set mixture aside.
  5. Heat remaining tablespoon oil in a large non-stick frypan over medium-high heat. Cook fish 2-3 minutes each side until just cooked through. Serve with couscous, lime wedges and extra harissa.

Nutritions of Spicy kingfish with caramelised onion couscous

fatContent: 728.233 calories
saturatedFatContent: 27 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 70 grams carbohydrates
fibreContent: 10 grams sugar
cholesterolContent: 46 grams protein
sodiumContent: 94 milligrams cholesterol

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