The fish in Moroccan with millet

This recipe has attracted me with its unusual combination. The fish turns out very tasty, with a touch of saffron and onion sauce. In addition to her perfect millet and millet in an unusual sauce with peppers, cilantro and dried apricots. The dish turns out very rich, a lot of different textures and flavors are woven into a single picture. I recommend those who want to find new combinations.


Fish (Dorado weighing about 300g.) – 2 pieces
Green onions – 1/2 Puig.
Saffron (pinch) – 1 piece
Water (hot) – 150 ml
Salt (to taste) – 1 piece
Black pepper (to taste) – 1 piece
Olive oil – 3 tbsp. l.
Pepper (baked) – 4 pieces
Dried apricots – 1 handful.
Cilantro – Puig 1/2.
Lemon juice – 3 tablespoons. l.
Sesame (White) – 1 tbsp. l.
Pistachios (not salted) – 1 handful.
Millet (in bags) – 1 package.
Pomegranate (grain) – 1 handful.

Millet in a bag boil in salted water until tender.

For this recipe will suit any white fish. For example, sea bass, sea bream, bream. The fish should be washed, cleaned, gutted. Carefully cut off the head.

Make deep cuts on the fish to the ridge. Season with salt and pepper, drizzle with olive oil and rub into the fish.

In a glass of hot water to dissolve a pinch of saffron.

The fish fry in a pan for 3-4 minutes on each side until golden brown. Then add the coarsely chopped green onions and fry gently and pour the saffron water.

Baking paper crumple, then spread and cover the fish. Continue to cook another 2-3 minutes until cooked fish.

For Moroccan sauce in a blender mix the cilantro, roasted pepper without skin, apricots, lemon juice, pepper and salt.

Beat until smooth sauce.

On a dry frying pan fry the chopped pistachios and sesame.

On a plate lay millet using molds. In millet can pour some of the sauce and the rest file a separate bowl. The fish is put next to the millet, sprinkle with nuts, sesame seeds, fresh leaves of cilantro and pomegranate seeds.

You can leave a response, or trackback from your own site.

Leave a Reply