Panfried Sea Bass with Harissa & Rose

Epicurious  | August 2013 by Yotam Ottoloenghi and Sami Tamimi Jerusalem ]]> photo by Jonathan Lovekin yield Serves 2 to 4 This dish originates from Bizerte, the northernmost city in Africa. It is sweet and spicy and beautifully aromatic. It is adapted from a recipe kindly given to us by Rafram Hadad. Serve it as a main course with some plain rice or couscous and something green, like sautéed spinach or Swiss chard. Dried rose petals are available in Middle Eastern stores and also online. First marinate the fish. Mix together the harissa paste, the ground cumin, and 1/2 teaspoon salt in a small bowl. Rub the paste all over the fish fillets and leave them to marinate for 2 hours in the fridge. Dust the fillets with a little flour and shake off the excess. Heat the olive oil in a wide frying pan over medium-high-heat and fry the fillets for 2 minutes on each side. You may need to do this in two batches. Set the fish aside, leave the oil in the pan, and add the onions. Stir as you cook for about 8 minutes, until the onions are golden. Add the remaining harissa, the vinegar, the cinnamon, 1/2 teaspoon salt, and plenty of black pepper. Pour in the water, lower the heat, and let the sauce simmer gently for 10 to 15 minutes, until quite thick. Add the honey and rose water to the pan along with the currants, if using, and simmer gently for a couple more minutes. Taste and adjust the seasoning and then return the fish fillets to the pan; you can slightly overlap them if they don't quite fit. Spoon the sauce over the fish and leave them to warm up in the simmering sauce for 3 minutes; you may need to add a few tablespoons of water if the sauce is very thick. Serve warm for at room temperature, sprinkled with the cilantro, if using, and the rose petals. Reprinted with permission from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi. Copyright © 2012 by Yotam Ottoloenghi and Sami Tamimi; food photographs copyright © 2012 by Jonathan Lovekin. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Yotam Ottolenghi owns an eponymous group of restaurants with four branches in London, plus a high-end restaurant, Nopi, also in London. His 2011 cookbook, Plenty, was a New York Times bestseller. Sami Tamimi is a partner and head chef at Ottolenghi and coauthor of Ottolenghi: The Cookbook. via Epicurious.com: New Recipes http://feeds.epicurious.com/c/35380/f/665147/s/30acf492/sc/24/l/0L0Sepicurious0N0Crecipes0Cfood0Cviews0C511850A20A0Dmbid0Frss0Iepinr/story01.htm

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Stuffed Zucchini Boats: Baked with Summer Flavors

Stuffed Zucchini is the 30-minute cure to your summer-squash blues. Is summer squash overtaking your life? Are you considering dropping 16 pounds of zucchini on your neighbor's doorstep, ringing the doorbell, then running away? Is your freezer completely stuffed with excess loaves of zucchini bread? It's time for Stuffed Zucchini to be a part of your life. Stuffed Zucchini is loaded (literally) with the bright flavors of late summer: fresh basil, zippy red onion, and sweet bell pepper. Ground Italian turkey sausage adds spice and makes Stuffed Zucchini a hearty, healthy main dish. Thanks to all of the fab flavors from our other fresh summer ingredients, you won't notice this healthy switcheroo one bit. We could stop here, but why would we when there are fresh basil breadcrumbs to involve? We're transforming a few slices of whole-wheat bread, Pecorino-Romano cheese, basil leaves, and a touch of melted butter into a golden, toasty breadcrumb "crust" atop each zucchini. Should you desire to lick any of these cheesy, buttery breadcrumbs directly from your plate, I support you. Turn the zucchini blues into a squash celebration with Stuffed Zucchini. In 30 minutes or less, you will have a healthy, affordable summer party on a plate! Stuffed Zucchini Recipe Print This Recipe Ingredients 4 zucchini squashes, 5-6 inches long 1 tablespoon extra virgin olive oil, divided 1/2 pound ground italian turkey sausage, casings removed 1/2 cup red onion, finely chopped 1 large red bell pepper, diced 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 teaspoon garlic, minced 2 tablespoons tomato paste 1/4 cup fresh basil leaves, packed 2 regular slices whole wheat sandwich bread 1 tablespoon butter, melted 1/2 cup pecorino romano, finely grated Directions Place rack in upper third of oven. Preheat to 425°F. Halve the zucchini lengthwise, scoop out the seeds, and discard. Then, scoop out the soft center flesh to create shallow zucchini "shells", each about 1/2 inch thick, reserving the center flesh. Arrange the zucchini shells in a baking dish. Roughly chop center flesh and set aside. Heat olive oil in a skillet over medium-high, then add the sausage, onion, and bell pepper together. Using a wooden spoon or heat-proof spatula, break apart and brown the sausage, sautéing it together with the vegetables, until the onions are soft and the sausage is fully cooked, 5-8 minutes. Season with salt and pepper. Add the garlic and tomato paste and cook 1 additional minute, until tomato paste is broken down and incorporated. Add in the reserved zucchini flesh and heat through for 1 minute, then remove from the heat. Toast the bread slices in a toaster or toaster oven, then tear into large pieces and place in the bowl of a food processor, along with the basil and melted butter. Pulse until break is broken into large crumbs. Add Pecorino-Romano and pulse just until incorporated 2 or 3 times (Tip: Grate your cheese in the food processor first, remove from food processor bowl, then proceed with step as directed in this step. No need to wash the bowl in between.) Fold half of the basil crumbs into sausage mixture. With a small spoon, mound the zucchini stuffing in to the shells, then sprinkle the tops of the stuffed zucchini with remaining bread crumbs. Roast in oven until the zucchini is heated through and the breadcrumbs are golden, 13-15 minutes. Enjoy immediately. Notes Leftover zucchini boats can be refrigerated in an airtight container for 3 days. Parmesan can be used in place of Pecorino Romano. via Food Fanatic http://www.foodfanatic.com/2013/09/stuffed-zucchini-boats-baked-with-summer-flavors/

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