Couscous and Seafood Stuffed Fish / سمك محشي بالكسكس - CookingWithAlia - Episode 892
Couscous and Seafood Stuffed Fish
RECIPE:
INGREDIENTS:
1 large fish (about 3kg/ 1.5lb), deboned
For the charmoula
2 tablespoon parsley and coriander
4 garlic cloves, grated
1 teaspoon tabasco sauce
juice of one lemon
3 tablespoons olive oil
Salt and pepper to taste
1 teaspoon cumin
1 teaspoon turmeric
For the filling
2 tablespoons butter
200g (7 ounces) mushrooms, sliced
100g (3.5 ounces) shrimp, peeled and deveined
100g (3.5 ounces) spinach, chopped
50g (2 ounces) green olives, finely chopped
150g (5 ounces) cooked couscous
juice of half a lemon
Salt and pepper to taste
For the topping
100g (3.5 ounces) mushrooms
100g (3.5 ounces) calamari, sliced
100g (3.5 ounces) shrimp
300ml (1 1/4 cups) water
Juice of half a lemon
2 garlic cloves, grated
2 tablespoons parsley and coriander
2 tablespoons butter
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon cumin
1 teaspoon turmeric
For decoration
Lemon slices
Parsley
Paprika
Whole cooked shrimp
DIRECTIONS:
Step 1: Preparing the charmoula
1. In a bowl, combine the parsley and coriander, garlic, salt, pepper, cumin, turmeric, tabasco sauce, lemon juice and olive oil. Generously cover the outside and inside of the fish with the charmoula. Reserve any remaining charmoula in the bowl.
Step 2: Preparing the filling
2. In a pan, melt the butter. Add the mushrooms and cook for 5 minutes.
3. Season with salt and pepper, then cook for one minute.
4. Add the shrimp and cook for 3 minutes. Add the spinach and cook for two minutes. Place the filling in the bowl with the remaining charmoula.
5. Add the olives, couscous and lemon juice, then mix to combine. Stuff the fish with the mixture then place it on a parchment lined baking sheet. Bake in a preheated oven to 180°Celsius/ 356°F for 40 minutes.
Step 3: Preparing the topping
6. In a pan, melt the butter. Add the olive oil and mushrooms then cook for 5 minutes.
7. Add the calamari, garlic, olives, parsley and coriander, then cook for 5 minutes.
8. Season with salt, pepper, cumin and turmeric. Add the water and cook for 10 minutes.
9. Add the shrimp and lemon juice then cook for 5 minutes. Place the mixture on top of the cooked fish. Decorate with lemon slices, parsley, paprika and cooked shrimp then serve.
Veracruz-Style Red Snapper Recipe - Easy Baked Fish Veracruz
Learn how to make a Veracruz-Style Red Snapper Recipe! Go to for the ingredient amounts, more information, and over 725 more video recipes! Enjoy this easy baked Fish Veracruz recipe!
EASIEST BAKED WHOLE FISH RECIPE EVER! EUROPEAN SEA BASS — BRANZINO
European Sea Bass also known as “Branzino” is by far my favourite fish to bake or grill in the summer. It is so incredibly easy and you never have to be intimidated ever again with this easy method. You can absolutely do this with any whole fish you love. Please ask your grocery store or fish monger for European Sea Bass and they will direct you. Truth is, just like any cut of meat all the flavour is ALWAYS in the bones. When you cook a whole fish you have so much more flavour and it’s so incredibly easy to make too. This type of fish reminds me of growing up on the Black Sea and the Mediterranean too. My dad and I would order a grilled fish which they just caught fresh in the sea and nothing felt more nostalgic than this. Picking out the bones was my favourite part because it made you work for your delicious meal and made it that much more worth it. You will need:
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1 whole Branzino also known as European Sea Bass — mine was 0.406kg for reference
salt and pepper to taste
drizzle of olive oil
3 thinly sliced lemon slices
fresh lemon thyme or parsley
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Please note : Please be careful when eating this fish as it does have some bones. It will not taste fishy at all and you can add any herb in the crevice that you wish. You can use any white fish you like for this recipe. Make sure the eyes are clear and the fish is fresh — if it’s fresh it won’t have a strong smell.
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Pre-heat oven to 400F or you can make it on the BBQ as well. Season with salt, pepper and olive oil on each side of the fish and add a sprinkle of salt and pepper in the crevice as well. I added lemon thyme from the garden and lemons to the crevice ( parsley works too ). Bake on a baking sheet lined with parchment paper for 25-30 minutes. Mine took 30 min and I let it rest for 5. Remove the lemons and herbs from the crevice and gently open up your fish. Discard the fish bone and any additional bones. Garnish with parsley, lemons, and drizzle of olive oil. Enjoy and follow for more.
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RED SNAPPER vis grillen op de BBQ met dukkah en aubergine
Hele vis grillen met dukkah en aubergine boven het houtvuur van de Braaimaster barbecue! Ralph's BBQ recepten op de braai.
* Abonneer je gratis op mijn kanaal:
Kom langs in het Barbecue Paleis in Cuijk als je geïnteresseerd bent in één van de modellen, want daar staan veel types opgebouwd!
* De video van Jochem en Ralph's barbecue avontuur kun je hier terugkijken:
* Ik heb de red snapper besteld bij Meatfish:
* De Guv'nor white (wijn) is zoals altijd te bestellen in de webshop van Wijnhuis Bodde:
* Dit BBQ recept kun je op mijn website nalezen en uitprinten:
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Grilled Snapper - Gulf Coast Seafood - Recipes
Taste the flavors of this fresh seafood recipe, which is based on delicious Gulf snapper. Chef Justin Timineri will explain each step in this red snapper recipe, which is quick and easy. Learn how to grill fish, whether you’re dealing with filets or grilling fish whole. Make this healthy fish recipe and see just how tasty Gulf seafood really is.