Pescado con Coco with Herbed Israeli Couscous
Hailing from the beautiful Samana district of the Dominican Republic, Pescado con Coco combines two things that this beautiful island nation has plenty of: coconuts and fish.
Recipe
Pescado con Coco
Total Time: | Active Time: | Serves 8
Directions:
- 2 snappers
- 2 t of crushed garlic
- 1 t of powdered annatto
- 1 1/2 t of salt
- 4 T of vegetable oil
- 2 peppers cut into strips
- 1 onion cut into strips
- 6 C of coconut milk
- 2 T of chopped cilantro
- 2 lemon grass
- 1-1/2 inch piece of ginger
- 1 Thai chili
- 2 T of red curry paste
Instructions:
Clean the fish. Score diagonal cuts on the fish about 1.5 inches from each other.
Mix the garlic, annatto and salt. Rub the fish with the mixture, making sure it penetrates into the cuts.
Heat oil in a large skillet over medium heat.
Cook fish lightly on one side, rotate and cook other side equally. Lower heat.
Add the pepper and onion, and cook until the onions become translucent.
Add coconut milk. Simmer over medium heat until the liquid reduces to half.
Rotate the fish regularly, being careful to keep it whole.
When the liquid has reduced, taste the sauce and season with salt to taste. Sprinkle with the cilantro and remove from the heat.
"Known in Israel as ptitim, Israeli couscous is one of the few uniquely Israeli dishes. According to the Israeli paper Haaretz, Ben Gurion, the country's first prime minister, contacted a large food manufacturer and asked that it find a way to produce a whole wheat substitute for rice. The first ptitim were rice shaped and are commonly know by their nickname, "Ben-Gurion Rice." The company next produced a round ptitim, which we now call Israeli couscous outside of Israel. Unlike most pasta, which is dried, Israeli couscous is baked in a oven, giving it a slight toasty flavor. The same article also notes that ptitim is mostly a children's food in Israel. The demand even inspired production of ptitim in the shapes of stars, rings and hearts (kind of like macaroni and cheese in the U.S.)."
Recipe
Herbed Israeli Couscous
Total Time: | Active Time: | Serves 8
Ingredients:
- 2 T olive oil
- 2 C israeli couscous
- 4 C chicken broth or 4 cups vegetable broth
- 1/4 C fresh parsley, chopped
- 1 T tarragon, chopped
- 1 T rosemary, chopped
- 1/4 C fish stock
- 1 t salt
- 1/2 t pepper
Directions:
- Heat the olive oil in 2 quart saucepan over medium heat. Add couscous and saute, stirring constantly, until well coated and aromatic, about 2-3 minutes.
- Add broth and bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10-12 minutes.
- Add the herbs and lemon juice. Season with salt and pepper.
