Martin Shanahan is the owner of the award winning Fishy Fishy Restaurant and Café in Kinsale County Cork. A graduate of Rockwell Catering College Martin ...
2 skinned & boned haddock fillets
200 g couscous
1 onion (diced)
500 ml vegetable stock
1 packet of taco mix or if you like a mixture of these 4 spices(coriander seeds, cumin seeds, paprika, chili flakes) crushed in a pestle and mortar with some salt & pepper)
4 tblsp plain flour
To prepare 200g of couscous, drizzle with olive oil and mix.
Chop the courgette small and sauté with the onion for about 4 minutes.
Add to the couscous and cover with vegetable stock, stir and cover bowl with cling film. Leave to stand for 4 minutes. You can leave the couscous go cold and serve as a salad too of course but I’m serving it hot here.
Skin the fish and cut about 4 nice portions splitting the tail piece. Add the Taco mix to the flour. Use as you would your normal seasoned flour before frying your fish.
If you decide to make your own spice mix then grind the coriander seeds, chili flakes, paprika and cumin into a powder.
Mix this powder with some plain flour- about a 50/50 mix-and coat your fish in this before frying in a hot oiled pan until golden brown on both sides.
To serve, place the couscous on the plate with the fish on top finished with Crème Fraiche.