Zea Grilled Gulf Fish Morroco
By Chef Greg Reggio
©2018 Taste Buds, all rights reserved
6 ounces fresh drum or redfish filet
1 teaspoon sumac spice (equal parts ground sumac & kosher salt, ½ part black
1 tablespoon olive oil
1 cup couscous mix – see recipe
½ cup roasted eggplant – see recipe
¼ cup harissa tomato sauce
3 each kalamata olives – pitted
2 tablespoons cucumber – 1/8 inch wide triangles
1 tablespoon basil ribbons
Generously season the rounded side of the fish filet end to end with the sumac spice seasoning. Sauté in olive oil over medium high heat until the spice is browned and the fish is half way cooked. Flip the fish and continue cooking until done.
In a lightly oiled skillet, spread out the couscous mixture and cook until lightly browned and crispy. Flip the couscous and cook on the opposite side until hot. Place the crisped couscous on a plate and top with the Sumac crusted fish.
Heat the roasted eggplant, kalamata olives, cucumber and harissa tomato sauce.
Top the fish filet with the mixture. Garnish with basil ribbons. Serve with lemon.
¾ cup water
½ cup heavy cream
½ teaspoon kosher salt
1 teaspoon cumin
1 teaspoon granulated garlic
1 tablespoon extra virgin olive oil
6 ounces couscous – dry
2 ounces toasted almonds
4 ounces shredded mozzarella
4 ounces shredded provolone
Bring water, cream, seasoning, and oil to a boil in a saucepot. Whisk in the couscous and remove from heat. Cover and let rest until all of the liquid is absorbed. Transfer to a mixing bowl and fluff. Fold in the remaining ingredients.
Harissa Tomato Sauce
1/2 cup harissa
1/2 cup marinara sauce
¼ cup extra virgin olive oil
1 tablespoon roasted garlic – puréed
Mix ingredients until well blended and the oil is suspended in the sauce.
2 pounds Italian eggplant
1/3 cup olive oil
Cut the eggplant into ¾ inch thick rounds. Cut each round into wedges that are 1 inch wide at the base. Evenly coat the eggplant wedges with oil. Spread out evenly on a sheet pan and roast in a 450-degree oven until tender and browned.