Best 3 Fish With Preserved Lemon Recipes
Tantalize your taste buds with a delightful culinary journey into the world of preserved lemon fish dishes. Embark on a voyage of flavors as we explore a collection of tantalizing recipes that showcase the vibrant and tangy notes of preserved lemons. From the shores of North Africa to the vibrant streets of the Middle East, preserved lemons have long been a cherished ingredient, adding a unique zest to various cuisines. In this article, we present a treasure trove of recipes that capture the essence of this culinary gem.
Discover the authentic flavors of Moroccan cuisine with our recipe for Preserved Lemon and Olive Tagine with Fish. This aromatic dish combines the tanginess of preserved lemons with the savory flavors of olives, creating a harmonious balance of flavors. For those who prefer a lighter option, our recipe for Grilled Fish with Preserved Lemon Salsa will surely delight. The salsa, bursting with the vibrant flavors of preserved lemons, herbs, and spices, complements the grilled fish perfectly.
Transport yourself to the vibrant streets of Tunisia with our recipe for Tunisian Fish Stew with Preserved Lemons. This hearty and flavorful stew showcases the richness of preserved lemons, tomatoes, and a blend of aromatic spices. If you're seeking a refreshing and zesty dish, our recipe for Preserved Lemon and Herb Crusted Salmon will tantalize your taste buds. The crispy herb crust, infused with the tangy notes of preserved lemons, adds a delightful dimension to the succulent salmon.
For those who love the harmonious fusion of flavors, our recipe for Mediterranean Fish with Preserved Lemon and Capers will surely impress. This dish brings together the vibrant flavors of preserved lemons, capers, and a medley of Mediterranean herbs, creating a symphony of flavors. And for a taste of coastal Italy, our recipe for Italian Baked Fish with Preserved Lemons and Fennel will transport you to the shores of the Mediterranean. The delicate flavors of preserved lemons and fennel blend seamlessly with the flaky fish, resulting in a dish that is both elegant and satisfying.
Indulge in these tantalizing recipes and let the vibrant flavors of preserved lemons take you on a culinary adventure. Unlock a world of taste and create dishes that will captivate your senses and leave you craving for more.
SAFFRON FISH WITH RED PEPPERS AND PRESERVED LEMON
This very flexible recipe is often served by Moroccan Jews and their descendants. Many who moved to France, for example, tend to prepare it with preserved lemons and olives. Others living in Jerusalem, like Danielle Renov, author of "Peas, Love & Carrots" (Mesorah Publications, 2020), might incorporate more spice. (Ms. Renov omits the saffron for Passover.) With the addition of red peppers and tomatoes coming from the Americas, it became the rich Moroccan dish it is today. Traditionally made with white fish, it also works with salmon or shad. Serve this as an appetizer, symbolic of the wish for abundance. Assemble it in the morning and cook it just before serving, or eat the fish at room temperature. For a main course, add quinoa or couscous to soak up the flavorful juices.
Provided by Joan Nathan
Categories dinner, seafood, appetizer, main course
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 13
Steps:
- Pour 2 cups of boiling water into a bowl and sprinkle with the saffron strands. Use a spoon to press the saffron strands against the side of the bowl to release the flavor. Cover the bowl with a plate and set aside.
- Heat the oil in a large skillet over low. Add the bell peppers, onion, tomatoes, garlic and cilantro stems, and season to taste with salt and pepper. Increase the heat to medium-high and cook for about 5 minutes, stirring occasionally, until the onion is transparent.
- Nestle the fish into the vegetables, sprinkle with the paprika, red-pepper flakes (if using), 1 teaspoon salt and 1/2 teaspoon pepper. Pour the prepared saffron water over everything. (You can do all of this in advance 1 day in advance, and refrigerate until ready to finish.)
- When ready to cook, add the olives and preserved lemon (if using - but if using fresh lemon, that will come in Step 5). Bring the mixture to a boil over high, reduce to low, cover the pan and simmer for 15 to 20 minutes, basting the fish every 5 minutes. Sprinkle with the cilantro leaves during the last few minutes of cooking.
- Taste for seasoning and serve, setting the fish on top of the vegetables. Sprinkle with fresh lemon juice, if not using the preserved lemon. Serve warm or at room temperature.
COD WITH POTATOES AND PRESERVED LEMON RELISH
Provided by Inaki Aizpitarte
Categories Fish Potato Low Fat Low Cal Dinner Seafood Cod Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Bring onion, garlic, lemongrass, thyme, peppercorns, and milk to a boil in a large saucepan. Reduce heat to low and simmer 20 minutes. Strain infused milk into a medium saucepan. Discard solids.
- Meanwhile, cook potatoes in a large pot of boiling salted water until tender, 25-30 minutes. Drain, then peel potatoes and coarsely mash in a large bowl with 1/4 cup oil; season with salt.
- Bring infused milk just to a boil. Add cod, reduce heat, and simmer until flesh begins to flake and is cooked through, about 5 minutes. Remove cod with a slotted spoon and transfer to a plate.
- Combine preserved lemon, chives, lemon juice, paprika, and remaining 3 tablespoons oil in a small bowl; season relish with salt.
- Mix 1/4 cup infused milk into potatoes. Place cod over potatoes; spoon relish over.
- DO AHEAD: Relish can be made 2 days ahead. Cover and chill.
PRESERVED LEMONS FOR MOROCCAN FISH TAGINE
This preserved lemon recipe from chef Paula Wolfert's "Mediterranean Clay Pot Cooking" is used to make her Moroccan Fish Tagine.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 lemons
Number Of Ingredients 4
Steps:
- Place lemons in a medium bowl. Sprinkle with salt and toss to coat. Transfer to a clean 1-cup glass jar with a lid; add lemon juice. Cover jar and let stand at room temperature for 7 days, shaking jar daily to distribute salt and juice.
- To store lemons, add enough olive oil to cover and refrigerate for up to 1 year. Rinse lemons before using.
Tips:
- Choose the right fish: Firm-fleshed fish like salmon, halibut, or cod work best in this recipe. Avoid delicate fish like tilapia or flounder, as they will break apart during cooking.
- Use high-quality olive oil: The olive oil you use will make a big difference in the flavor of the dish. Choose a good quality extra virgin olive oil that has a fruity, peppery taste.
- Don't overcrowd the pan: When searing the fish, make sure to leave enough space between the pieces so that they can cook evenly. If you overcrowd the pan, the fish will steam instead of sear.
- Cook the fish until it is just cooked through: The fish should be opaque and flake easily with a fork. Do not overcook the fish, as it will become dry and tough.
- Serve the fish immediately: This dish is best served immediately after it is cooked. The fish will continue to cook as it sits, so if you let it sit for too long, it will become overcooked.
Conclusion:
This fish with preserved lemon recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The preserved lemons add a bright, tangy flavor to the fish, and the roasted vegetables are a healthy and flavorful side dish. With a few simple tips, you can make this dish a success every time.
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