When you just can’t use garlic again: Spices from the middle east for Poached White Fish and Deconstructed Bruschetta
I will admit that I have some real go-to favorites for spices. I find that almost all things can benefit from a healthy dose of black pepper, garlic and chilies of a variety of sizes, colors and shapes. I even like to through in soy sauce and sesame oil to my Asian-inspired dishes. Then there is my great love of tabasco and Cholula… And yet, it might be that something new wouldn’t hurt me too much. There are days when you just can’t use garlic yet again…. So, the recurrent theme of Mimi Sheraton and her book. It is, as you can see from the constant references, a great source of inspiration. I have found a few new food items which I want to share that come from Mimi and even a few I discovered on my own!
Zhoug is a spicy cilantro sauce that will blow your mind. The La Times recently explained why Zhoug has become so prevalent in LA. I have been told that Zhoug, a Yemini-Jewish condiment and
is really not either labor intensive or require too many ingredients Feasting at Home has a recipe should you be so included to make it yourself (and it looks easy to make and the pictures are amazing). I did as I usually do and that is use my Amazon Prime to have a bottle delivered to my house. Since my discovery, I am on bottle #3 which is saying quite a lot given the potency of Zhoug. I have also found that Trader Joe’s carries a delicious brand. What do I have it on? It has become the go-to for times I would have used sriracha or tabasco. Randy, a life-long friend, shared with me her recipe for a Palestinian version of kebab that I am keen to smother with zhoug. Of course, you could put it on almost anything-I have even added it to my morning Lean Cuisine Glazed Chicken entrees. I haven’t tried it with donuts but that is likely next.
Chermoula is a relish that originates in the northern part of Africa (Morocco, Tunisia, and Algeria). It is most often used with fish but can go on almost anything. Epicurious has a simple recipe to follow and if you take a look, you will see that it I a parsley/cilantro/mint concoction. I discovered Chermoula about the time I learned about Puy lentils. Ah, you say, I haven’t eaten Puy lentils? That is too bad as they, while a lentil, are the jacked-up French version. Smaller and taking longer cook times, puy lentils, butter poached fish and Chermoula are a match made in heaven.
Poached White Fish
Ingredients:
4 firm white fish fillets such as red snapper or even better halibut, rinse and patted dry
4 tablespoons of butter
½ juiced lemon
½ cup chicken broth (more if needed)
Puy lentils cooked as per package directions using chicken broth rather than water
Generous spoon of Chermoula per fillet
Instructions:
Melt the butter, adding juice and chicken broth in a non-stick skillet. Gently add the fish fillets, spooning the hot liquid over the top of the fillets until heated through-depending on the thickness this can range from 3-8 minutes. Place a bed of lentils in a shallow bowl and top with the hot fish. Drop a generous spoonful of Chermoula to the top of each fillet and spoon the remaining liquid (adding more chicken broth if there is little liquid) over the top of fillet.
Za’atar is another Middle Eastern spice but this one comes as a dry spice blend rather than a paste. Morsel by Plated not only gives you a great understanding of this spice but also offers some interesting recipes as well. In a nutshell, it is a spice blend that is mostly thyme but also has sesame seeds and other interesting ingredients such as sumac. What I love most about it is that I can add to my cheese gatherings. Mixing it into a good olive oil, it is a perfect dip for a good flat bread or even pita. You can top it to a mild cheese such as Cajun Cream Cheese (recipe found here). You can add it to almost anything you make. I have added it to Puy lentils and served them with skewered shrimp or roasted pork loin.
So Sumac is in Za’atar but can be used by itself. It has a lovely color so looks great sprinkled on top of things like humus or baba ganoush but it is also nice on its own. I have sprinkled it on roasted chicken or on top of veggies such as cauliflower or Brussel sprouts. Bon Appetite calls it “your next pantry obsession” and then proceeds to offer 17 recipes to try. My MOST favorite of all is a deconstructed bruschetta.
Deconstructed Bruschetta
Ingredients
1 carton (approximately 2 cups) cherry or mixed small tomatoes cut in half
1 tablespoon good olive oil with more for brushing on the bread
½ cup reduced balsamic vinegar (begin with 1 cup and cook, stirring often until reduced by half)-approximately 10-15 minutes
Black pepper and salt to taste
1 teaspoon sumac
5 slices bacon, cooked until crispy and crumbled
½ cup soft spreadable cheese like ricotta
1/3 cup basil leaves, not chopped
Baggett, thinly sliced, brushed lightly with olive oil and then toasted on both sides until golden
Preparation:
Sauté the tomatoes in 1 tablespoon of olive oil for 5-8 minutes on medium heat, stirring occasionally. Add 1 tablespoon of the reduced balsamic, salt and pepper to taste and the sumac. To serve this deconstructed bruschetta, place the cheese, bacon, vinegar, basil, tomatoes and vinegar in separate little containers. Guests can top their bread slices with the condiments of their choosing.
