Spiced Fried Fish with Lemon Pistachio Couscous

Serves 4

From Mediterranean Cooking by Pamela Clard


  • 1 c couscous
  • 3/4 c boiling water
  • 2 tsp lemon zest
  • 1/4 c fresh lemon juice
  • 2 tsp + 1 Tbsp olive oil, divided
  • 1 small red onion, finely chopped
  • 1 garlic clove, crushed
  • 1/2 c roasted unsalted shelled pistachios
  • 1/2 c coarsely chopped mint
  • 1 Tbsp flour
  • 1 1/2 tsp ground coriander
  • 1 1/2 tsp ground cumin
  • 1 tsp sweet smoked paprika
  • 1/4 tsp cayenne pepper
  • 4 white fish fillets (6 oz each)
  • 1 Tbsp olive oil
  • 1 lemon cut into 8 wedges


To prepare couscous: in a medium heatproof bowl, combine couscous with 3/4 c boiling water, lemon zest and juice.  Cover and let stand about 5 minutes or until liquid is absorbed, fluffing with a fork occasionally.

Heat 2 tsp oil in a small skillet; cook onion and garlic, stirring until onion softens.  Stir onion mixture, nuts, mint through couscous and season to taste.

To prepare the fish: combine flour, coriander, cumin, paprika and cayenne pepper in a medium bowl.  Add fish and rub spice mixture all over it.

Heat 1 Tbsp oil in a large skillet; cook fish in batches until browned and cooked as desired.  Serve with coucous and wedges of lemon.

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