Monday, March 1, 2010

Spicy Moroccan Stewed Halibut and Shrimp with Couscous

OMG!!! you MUST add this recipe to your "Best Served" list! This IS on my top ten list of last meals.

The recipe comes to you from my own favorite chef, Jamie Oliver of the The Naked Chef, Jamie at Home, and soon to be released Jamie's Food Revolution coming out in March on the FoodNetwork.

1 cup uncooked couscous
3 TBSP olive oil (divided)
3 TBSP lemon juice (divided)
3/4 tsp. sea salt (divided)
1/4 tsp. fresh ground pepper (divided)
1 Cup boiling water
2 (6 oz.) skinless, boneless halibut fillets cut in half (can use any firm white fish)
3/4 lb. large, peeled, and deveined raw shrimp
1 tsp. cumin seeds
3/4 tsp. cinnamon
2 chopped cloves of garlic
1 small red chile, chopped very fine
1/2 cup clam juice
1 (14.5 oz.) can tomatoes drained and diced
1/2 cup frozen peas, thawed
1 cup of fresh green beans

Place couscous in a bowl. Add 1 TBSP oil, 2 TBSP lemon juice, 1/4 tsp salt and 1/8 tsp. pepper. Pour over 1 cup boiling water and cover with a lid or foil for 10 min. then fluff with a fork.

Sprinkle 1/4 tsp. salt and pepper over fish. Toss shrimp with remaining 1/4 tsp salt. Heat a large non-sticking skillet over medium-high heat with 2 TBSP oil, cumin seeds, cinnamon, garlic and chile. Top with fish; scatter shrimp over the fish, add clam juice, tomatoes, green beans and 1 TBSP lemon juice. Bring to a boil, cover and simmer 2 minutes or until fish and shrimp are done. Add thawed green peas and heat through. Serve with couscous; garnish with basil if desired.

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