If you're looking for a flavor-packed fish recipe, look no further. This Moroccan Drum with Curried Cous Cous recipe boasts North African and Indians spices that are sure to delight flavor-loving palates. In fact, it's so good, it's what I cooked up last week on local Baton Rouge news channel, WBRZ. You can watch the video here.
Ingredients for the Cous Cous:
2 cups Pearled (or Isreali) Cous Cous
1 Tbl Garlic Extra Virgin Olive Oil
2 tsp Vindaloo Curry Powder
1 tsp Salt
2 cups water
Ingredients for the Drum:
4-4oz drum filets
Salt
4 Tbl Moroccan Blend
1-2 Tbl Garlic Extra Virgin Olive Oil
Ingredients for the Salad:
1 cup baby greens--spinach or arugula would work well
1 cup grape tomatoes, halved
2 tsp Basil Extra Virgin Olive Oil
2 tsp Fig Balsamic
Directions for the Cous Cous:
In a medium pan with tight fitting lid, heat the Garlic Extra Virgin Olive Oil over medium heat. Add the uncooked cous cous and Vindaloo Curry Powder. Saute, coating the individual pieces of cous cous with the oil and curry powder. Add the water and increase the heat to bring the mixture to a boil. Reduce the heat to a simmer and cover. Cook covered for 10-12 minutes or until the cous cous is al dente. Remove the lid and fluff with a fork.
Directions for the Drum:
Season with drum on both sides with salt. Rub each with the Moroccan Blend. In a saute pan, heat the Garlic Extra Virgin Olive Oil over medium-high heat. Saute the drum until you see the flesh turning white around the edges and the fish is starting to feel firm to the touch--about 4 minutes. Turn the drum and reduce the heat to low. Continue cooking until the fish is cooked through--about 4 minutes.
Directions for the Salad:
In a bowl, combine all ingredients and toss.
Serve the fish on a bed of cous cous. Top with a serving of salad. You can also chill the couscous and combine it with the greens and grape tomatoes to make a salad and serve the warm fish on top of the cold salad.
What are your favorite seasonings for fish? Let us know in the comments!