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Chermoula kingfish with Moroccan beans
Chermoula kingfish with Moroccan beans
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Prep Time:
35 minutes
Cook Time:
15 minutes
Total Time:
50 minutes
Pair crispy mixed beans with succulent kingfish.
Ingredients:
  • 4 x 180g skinless kingfish fillets
  • 1 onion, finely chopped
  • 720g can mixed beans, rinsed, drained
  • 62.50 ml sliced roasted capsicum
  • 125ml chicken stock
  • 125.00 ml coriander leaves
  • 5.00 gm sweet paprika
  • 1 tsp finely grated ginger
  • 1 tsp dried chilli flakes
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground white pepper
  • 1/2 tsp ground cardamom
  • 1.25 gm ground cinnamon
  • 1.25 gm ground all spice
  • 42.00 gm lemon juice
  • 60ml olive oil
Instructions:
  • Combine all the chermoula ingredients in a large bowl and mix well.
  • Coat the kingfish generously with the flavorful chermoula mixture and let it marinate for 15 minutes.
  • In a large saucepan, heat 1 tablespoon of oil. Add the onion and cook, stirring, until softened for 2-3 minutes. Add garlic and cook for another 2 minutes until fragrant. Remove from heat.
  • Purée 1/2 cup mixed beans in a food processor until smooth. Stir the bean puree into the saucepan with capsicum, chicken stock, and remaining beans. Heat for 2-3 minutes until warm. Keep it warm.
  • In a frypan over medium heat, heat the last tablespoon of oil. Cook kingfish fillets for 2-3 minutes on each side until they're just cooked through.
  • Plate the kingfish alongside the flavorful Moroccan bean mixture and top with fresh coriander for a beautiful presentation.

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