Haddock Fillets Marrakech with Fruity Couscous
| 1 tsp | hot paprika |
| 12 - 5 oz | High Liner Foodservice Signature Haddock Fillets, thawed |
| 3 tbsp | olive oil |
| 3 tbsp | fresh ginger root, finely grated |
| 3 | garlic cloves, minced |
| 1 tbsp | ground cumin |
| 1 tsp | ground tumeric |
| 1 tsp | ground coriander seeds |
Fruity Couscous: Makes 6 L (24 cups)
| 6 cups | couscous |
| 6 cups | boiling water |
| 1/2 cup | butter |
| 1-1/2 cups | dried apricots, finely chopped |
| 1-1/2 cups | pitted prunes, finely chopped (or use raisins) |
| 2 | red-skinned apples, cored and diced |
| 1 cup | chopped fresh Italian parsley |
| 3/4 cup | pine nuts, roasted |
INSTRUCTIONS
Pat fillets dry with absorbent paper. Combine olive oil, ginger, garlic and spices to make a paste. Coat each fillet with paste, using about 1-1/2 tsp per fillet.
Bake fillets according to package, or fry a few at a time in large non-stick frying pan in a small amount of vegetable oil.
Meanwhile, combine couscous, water, butter and dried fruit in a large bowl. Cover and let stand 5 minutes, stirring once. Add apples, parsley and pine nuts; stir gently to combine. If required, stir in small amounts of boiling water until desired texture.
Plate couscous. Top each plate with 1 Haddock fillet. Serve immediately.
Recipe provided by High Liner Foods Inc.
