Middle Eastern Fish recipe

[chaishai 1]

Does anyone have an amazing middle eastern/mediterranean style fish recipe they would like to share? Looking to make something fancy and yummy for dinner tonight - out of fish!

Thanks

[JODO 2]

Lots of good stuff up top in Sultan's recipes. Did you look there?

[♥JP♥ 5]

At my house we either marinate the whole fish in spices, lemon, and oil and then dip in flour and deep fry it, OR we take the whole fish and stuff it with a finely chopped mixture of parsley, garlic, pinenuts, and lemon. Before stuffing it, season the outside and inside well and then bake it.

[Henia 11]

Algerian fish soup

1 Tablespoon olive oil

1 Large Spanish onion

3 Cloves garlic

1 10 ounce can whole tomatoes

1 Teaspoon paprika

A pinch of crushed saffron

Salt and pepper to taste

2 Large potatoes

3 Stalks of celery diced

8 Cups of chicken broth

2 Pounds firm white fish

Process

1 Heat oil in a large sauté pan and sauté onion until translucent.

2 Add garlic and tomatoes and continue to simmer until most of the liquid has been absorbed.

3 Add spices, potatoes and broth. Simmer for 10 minutes.

4 Add fish and continue to cook until the fish flakes.

5 Purée soup in blender or food processor. Return to stove and simmer over low heat for an additional 10 minutes.

Prawn (cervette) stuffed Bourek

1/2 LB shrimp, cooked

1 boiled egg, chopped

1 pinch crushed red pepper

1 tsp red pepper

1 tbsp parsley, chopped

Bechamel sauce:

1 cup milk

1 tbsp butter

2 tbsp flour

Salt

Pepper

Melt the butter in a medium pot. Take it off the heat, add flour, stir. Slowly pour milk and stir constantly. Add salt and pepper. Put on the stove again. Continue to stir, when you see the bubbles on the surface, cook for 2 more minutes. Add all the other ingredients. Fill the dough equally.

Algerian Fish couscous

cup olive oil

2cups chopped onions

8cloves garlic, minced

2tablespoons no-salt-added tomato paste

1tablespoon ground cumin

1tablespoon paprika

1/2teaspoon ground cinnamon

8cups canned fat-free reduced-sodium chicken broth, divided

1-1/2pounds small potatoes, quartered

1/2teaspoon salt

5medium carrots, peeled and cut into 2X1/4-inch strips

1large red bell pepper, seeded and cut into 1/2-inch strips

1can (about 15 ounces) chickpeas, rinsed and drained

6grouper fillets (about 5 ounces each)

2cups uncooked whole wheat or regular couscous

Preparation: 1.Heat oil in large saucepan over medium heat; add onions and garlic. Cook and stir 3 minutes or until onions are tender. Stir in tomato paste, cumin, paprika and cinnamon. Cook 1 minute, stirring constantly.

2.Add 5 cups chicken broth to onion mixture. Increase heat to high. Bring mixture to a boil. Reduce heat to low; simmer, covered, 10 minutes. Add potatoes and salt to broth; simmer, covered, 10 minutes. Add carrots, bell pepper and chickpeas to broth; simmer, covered, 5 minutes.

3.Rinse fish fillets; pat dry with paper towels. Cut into 2X1-inch strips. Add fish to broth; simmer, covered, 5 to 7 minutes until fish flakes easily when tested with fork.

4.Bring remaining 3 cups broth to a boil in medium saucepan over medium-high heat. Stir in couscous. Remove from heat. Cover; let stand 5 minutes or until liquid is absorbed. Fluff with fork.

5.Spoon couscous into shallow soup plates. Top with fish and vegetables.

[doodlebug 3]

Algerian Fish couscous

cup olive oil

2cups chopped onions

8cloves garlic, minced

2tablespoons no-salt-added tomato paste

1tablespoon ground cumin

1tablespoon paprika

1/2teaspoon ground cinnamon

8cups canned fat-free reduced-sodium chicken broth, divided

1-1/2pounds small potatoes, quartered

1/2teaspoon salt

5medium carrots, peeled and cut into 2X1/4-inch strips

1large red bell pepper, seeded and cut into 1/2-inch strips

1can (about 15 ounces) chickpeas, rinsed and drained

6grouper fillets (about 5 ounces each)

2cups uncooked whole wheat or regular couscous

Preparation: 1.Heat oil in large saucepan over medium heat; add onions and garlic. Cook and stir 3 minutes or until onions are tender. Stir in tomato paste, cumin, paprika and cinnamon. Cook 1 minute, stirring constantly.

2.Add 5 cups chicken broth to onion mixture. Increase heat to high. Bring mixture to a boil. Reduce heat to low; simmer, covered, 10 minutes. Add potatoes and salt to broth; simmer, covered, 10 minutes. Add carrots, bell pepper and chickpeas to broth; simmer, covered, 5 minutes.

3.Rinse fish fillets; pat dry with paper towels. Cut into 2X1-inch strips. Add fish to broth; simmer, covered, 5 to 7 minutes until fish flakes easily when tested with fork.

4.Bring remaining 3 cups broth to a boil in medium saucepan over medium-high heat. Stir in couscous. Remove from heat. Cover; let stand 5 minutes or until liquid is absorbed. Fluff with fork.

5.Spoon couscous into shallow soup plates. Top with fish and vegetables.

This sounds yummie! Is there a substitue I can use for the chickpeas? I'm not a big fan of big beanlike things.

[chaishai 1]

thanks for the recipes amira and henia. i will be trying both! i really want to try the fried one soon with grouper steaks that just sounds good to me!