Berbers and Orange Glaze Mackerel

Take your tastebuds on a tour from Morocco to Libya, Egypt to Tunisia with this amazing dish. Traditional North African food draws inspiration from the culinary traditions of Europe, Africa, and the Arab Middle East. From the rich tagines of Morocco to the harissa-spiced dishes of Tunisia, the sea-meets-desert cuisine offers of wealth of hearty, comforting, and complex meals worth getting to know.



Serves 2


Ingredients 


4 x 75g mackerel fillets with skin on

2 tbs plain flour

1 tsp smoked paprika

2 tbs extra-virgin olive oil

1 orange - zest and juice

1 -2 tbs of Berbers Spice (1 is mild, 2 is hot) recipe can be found in spice blends on Our Galley-Dreamtimesail blog.

1 large dollop of honey

3 tbs slivered almonds toasted

1 tsp coriander seeds toasted

fresh coriander to serve


Side dish

1 1/2 cup mixed quinoa

4 tbs dried cranberries 

1 can drained and washed chickpeas

1 can drained green beans

1/4 tsp cinnamon 

Pinch nutmeg

Pinch cloves



Let’s get Cooking 


Toast the almonds and coriander seeds in a dry pan until golden, set aside. 


Boil 2 cups of water add quinoa and bring to simmer. Turn heat off add spices and stir. Add beans, chickpeas and cranberries.


Roll the mackerel fillets in the flour sifted with smoked paprika and seasoning. Shake off excess flour and set the fish aside in a single layer.


Put 1 tbs of the olive oil, the orange zest, honey and juice and the berbers spice into a small bowl, and whisk together. Heat a enamel pan with remaining olive oil until very hot. Fry the fish fillets for 4 mins, first on the skin side, then on the flesh side. Turn once again so flesh is facing up.


When the fish is nearly cooked – it should look/feel firm – pour over the orange and berbers glaze, bring to the boil and allow the liquid to bubble until sticky, turn heat off. Spoon the glaze over the fish until there isn’t any left. 


Drain any excess liquid from quinoa. Place quinoa on plate fish on top spoon any extra glaze over fish and sprinkle over the  almonds, coriander seeds and fresh coriander.

Comments

Post a Comment

Popular posts from this blog

10 Storage Ideas for Small Living ....

Image
When living in small places like a yacht we need to be inventive when it comes to our storage solutions. On many occasions we need to store goods that will last us for many months while we cruise remote areas. Yachts have very awkward storage shapes and sizes that don't ever seem to be square. But if we are creative in how we use these spaces we can surprisingly fit an amazing amount of items. The key is to stay organised with a system so you remember where and when items were stored. When we shop we SHOP .... Finding storage space for all of this can be daunting. Get organised and it will be surprisingly easy. 1. Roll instead of fold. In a home that hasn't got one square cupboard, folding towels and fitted sheets into these spaces is a chore in itself. So why not roll your linens? Just as it does in a suitcase, the rolling method creates more space and you do not have to worry about these items not fitting correctly. We store them grouped together eg
Read more

10 Easy Techniques to Preserve Foods on your Boat

Image
Food preservation is to prevent the growth of microorganisms, or other microorganisms, as well as slowing the oxidation of fats that cause rancidity. You can preserve foods inexpensively by using canning, freezing, vacuum sealing or drying techniques. Modern-day food preservation methods, such as water-bath canning, help you can and preserve with ease.  We use a number of different techniques on Our Dreamtime. You will find as I that some techniques work better than others depending on your situation at the time. In the middle of the Pacific Ocean I wouldn't use the dehydrator as we don't have the power source but iI might can or make a jam out of the amazing chilli I just picked up at the markets. These are 10 easy ways you can preserve food on your boat  1. Canning. There are two ways to can your food. The first is a water bath method, which is used for acidic fruits, jams, jellies, syrups, and pickling. Water bath canning is immersing canning jars with f
Read more

Catching and Cooking Mackerel

Image
Grandson Kristian lands his first Mackerel The Spanish mackerel the Spotted mackerel and the School mackerel are probably the most popular of the mackerel species in Australia and a very popular sport fish.   The Spanish mackerel can be mistaken for wahoo, but can be distinguished by the shorter dorsal fin with less (15-18) dorsal spines and the external bone and upper jaw which both extend to just behind the eye. Smaller Spanish mackerel may also be confused for other mackerel species such as slimy mackerel. They are blue to grey on their dorsal side (back) with many narrow vertical bands along their sides and a grey-silver colour on their belly. The Spotted Mackerel is easily identified with four rows of large black spots over its sides. The School mackerel is the smallest of mackerel caught along the coast. They have two or three rows of large dark blotches, with a white patch on the dorsal fin. They are great fighters with excessive speeds in the water.
Read more

Our Galley Food Porn

Dreamtimesail Instagram