Chermoula Marinated Tuna with Pomegranate Cous Cous

 In Sustainable

Fish Tales from Tom KimeBuy fresh Albacore Tuna from Fish & Co – click here to go to our cold fish sale pricelist

To save time, we can marinate tuna steaks in chermoula for you ready to pick up and take home to cook.  24hr notice is required.

Chermoula is a fiery North African spice paste containing, coriander seeds, chilli, garlic and lemon. It comes in many forms from pastes and marinades to colourful salsas where tomatoes and chopped roasted peppers are added.

In this version small steaks of fresh tuna are marinated in a chermoula paste and then quickly fried. These stunning pieces of fish are served around a brightly jewelled and textured mound of couscous studded with pomegranates, sour cherries and cranberries.

Chermoula Marinated Tuna
Author: Tom Kime
Serves: 4
Ingredients
  • 4 tuna steaks
  • 3 tsp ground cumin
  • 1 tsp paprika
  • 3 tsp ground cinnamon
  • 3 tsp crushed coriander seeds
  • 2 garlic cloves cut in half
  • 1 chilli deseeded and finely chopped
  • zest and juice of 1 lemon
  • 75 ml olive oil
  • 1 bunch of coriander picked and chopped
  • ½ bunch of flat leaf parsley picked and chopped
Instructions
  1. In a pestle and mortar grind the coriander and cumin seeds; mix with the cinnamon and paprika.
  2. Add the garlic cloves and continue to work until you have a smooth paste.
  3. Zest and juice the lemon and add to the mixture with the olive oil.
  4. Pick the coriander and parsley and finely chop. Add to the mixture. This marinade can be used for fish such as tuna or chicken, lamb or beef.
  5. If cooking tuna or meat, marinate the steaks for 30 minutes before grilling.
  6. Season the fish with salt and pepper before cooking.
  7. This marinade can be made more substantial by adding some chopped roasted pepper and some chopped cherry tomatoes.
  8. In this form it becomes part of the substance of the dish and could be used for grilled squid or prawns.
  9. Marinate one steak of albacore tuna per person with the chermoula marinade.
  10. Season the fish steak with salt and freshly ground black pepper.
  11. Heat a little oil in a heavy bottomed pan and add the marinated fish steaks.
  12. Cook the fish for 1 minute on each side and then remove from the pan.
  13. Serve on a large platter with the jewelled pomegranate couscous in the centre.

 

Pomegranate Cous Cous with Mint and Roasted Almonds
Author: Tom Kime
Ingredients
  • INGREDIENTS
  • 300g couscous
  • 1 tablespoons of red wine vinegar
  • 2 tablespoon of pomegranate molasses
  • 3 tablespoons of olive oil
  • 2 tablespoons of blended sesame oil
  • zest and juice of one lemon
  • zest and juice of one orange
  • ½ teaspoon of mixed spice, or ground cinnamon
  • ½ chilli de seeded and finely chopped
  • 3 tablespoons of dried sour cherries
  • 3 tablespoons of dried cranberries
  • 75 g blanched skinless almonds, pistachio nuts or pine nuts
  • 75g sesame seeds
  • 4 spring onions trimmed
  • 30 leaves of mint
  • 20 leaves of parsley or basil
  • 1 bunch of rocket
  • 2 pomegranates
  • salt and freshly ground black pepper
Instructions
  1. Place the couscous into a large bowl.
  2. Add the lemon and orange juice and zest.
  3. Pour 500ml of boiling water into a jug, mix in the vinegar, pomegranate molasses and the two oils.
  4. Add the sour cherries and cranberries to the couscous with the chopped chilli.
  5. Pour over the mixed liquids. Mix together. Season with salt and freshly ground black pepper, and the dried spices and cover the bowl with cling film, sealing the edges and leave for five minutes.
  6. As the couscous soaks up the hot liquid it will soak up all the strong aromatic flavours as well.
  7. After five minutes, remove the cling film and stir the couscous
  8. with a fork and to break up any lumps or clumps that have stuck together.
  9. Dry roast the nuts and seeds until they are golden brown.
  10. Trim the spring onions and finely slice.
  11. Roughly chop the mixed herbs.
  12. To prepare the pomegranate, tap the fruit firmly with a wooden spoon all over. Cut the fruit in half, it will create a lot of juice.
  13. Hold the fruit cut side down in you left hand and continue to firmly tap the out side with the wooden spoon.
  14. All the seeds will fall out leaving the bitter white pith behind.
  15. Mix with the couscous and leave some to garnish at the end.
  16. Prepare all the ingredients and mix with the couscous. Check the seasoning. Add more olive oil or lemon juice or seasoning if necessary.
  17. Serve with the chermoula marinated fish for a truly spectacular dish that is sophisticated and robust at the same time
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