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Spicy kingfish with caramelised onion couscous
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
"Couscous is a versatile side for grills and barbecues, and shines in this fish recipe."
Ingredients:
  • 100ml extra virgin olive oil
  • 20.00 ml harissa, plus extra to serve (see Notes)
  • 4 x 180g skinless kingfish fillets
  • 2 red onions, thinly sliced
  • 62.50 ml red wine vinegar
  • 382.50 gm chicken style liquid stock
  • 375.00 ml couscous
  • 500.00 ml mint leaves
  • 62.50 ml currants
  • 400g can chickpeas, rinsed, drained
  • Juice of 1 lime, plus wedges to serve
  • 1 long red chilli, seeds removed, finely chopped
  • 250.00 ml flat-leaf parsley leaves, finely chopped
Instructions:
  • In a bowl, mix together 2 tablespoons of oil and 2 teaspoons of harissa. Season the mixture, then add the fish and ensure it is coated with the marinade. Cover the bowl and refrigerate for 30 minutes.
  • Heat 1 tablespoon of oil in a frypan over medium-low heat. Saute the onion, stirring occasionally, for 10-15 minutes until lightly caramelised. Stir in the vinegar and cook for 2-3 minutes until evaporated. Season to taste and let it cool.
  • In a pan, warm the stock over medium-high heat with the remaining 2 teaspoons of harissa, whisking until blended. Place the couscous in a bowl, add a teaspoon of sea salt, and pour in the hot stock mixture. Cover with plastic wrap and let sit for 10 minutes.
  • Chop 1 cup of mint leaves very finely. Fluff the couscous with a fork and mix in onion, currants, chickpeas, lime juice, chili, parsley, both chopped and whole mint leaves, and 1 tablespoon of oil. Set the mixture aside.
  • In a large non-stick frypan over medium-high heat, heat the remaining tablespoon of oil. Cook the fish for 2-3 minutes on each side until just cooked through. Serve with couscous, lime wedges, and extra harissa.

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