Friday, October 4, 2013

Panfried Sea Bass with Harissa and Rose

This is probably one of the most unique seafood dishes I've cooked in a while with the combination of spicy harissa and sweet currants, honey, and rose. The combination is outstanding and unique enough to remember a month later. Note this has a 2 hour marinade.

One year ago: Crumbled Cheese with Scallions and Tomatoes
Two years ago: Pinon-Breaded Chicken with Ancho Chile Cranberry Sauce
Three years ago: Cauliflower Gratin
Four years ago: Cheese Enchiladas

Panfried Sea Bass with Harissa and Rose (from Jerusalem)

3 tbsp harissa paste, divided
1 tsp ground cumin
4 sea bass fillets, 1 lb total, skinned
all-purpose flour
2 tbsp olive oil
2 medium onions, finely chopped
6 1/2 tbsp red wine vinegar
1 tsp ground cinnamon
1 cup water
1 1/2 tbsp honey
1 tbsp rosewater
60g currants
2 tbsp coarsely chopped cilantro
2 tsp dried rose petals

1. Mix together half the harissa paste, ground cumin, and 1/2 tsp salt in small bowl. Rub paste on fish and marinate for 2 hours in fridge.
2. Dust fillets with flour.
3. Heat olive oil in wide frying pan over medium-high heat. Fry for 2 minutes per side. Set fish aside.
4. Add onion to pan. Cook until golden, 8 minutes.
5. Add remaining harissa, vinegar, cinnamon, 1/2 tsp salt, and black pepper. Pour in water, lower heat, and simmer for 10 - 15 minutes until thick.
6. Add honey, rosewater, and currants to pan and simmer a couple more minutes.
7. Return fish to pan. Spoon sauce over fish and let warm for 3 minutes.
8. Serve warm or at room temperature sprinkled with cilantro and rose petals.

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