Moroccan Fish With Sweet Onion Jam
Cooking for One
- Course: Main Course
Summary:
Paula Wolfert's original recipe called for tilefish, which these days is not recommend by sustainable-seafood experts. Instead, use any thick white fish such as monkfish, halibut, rockfish or cod.
Wolfert also advises making a half-recipe of the onion jam (as given below). Use some for the fish and the rest as a condiment on sandwiches or with roasted meat. It can be refrigerated in an airtight container for about 2 weeks.
1 serving
Ingredients:
- 4 to 6 ounces skinless white-fish fillet, such as monkfish (pin bones removed)
- 1/2 teaspoon sea salt, plus more to taste
- 4 small onions (about 1 pound), cut in half through the root and stem ends
- Pinch dried saffron threads
- 1/2 cup hot water, plus 1 tablespoon cold water
- 1 1/2 tablespoons olive oil
- 1 scant teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- Pinch ground allspice
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons golden raisins
- 2 tablespoons sugar
- 6 sprigs flat-leaf parsley
- 1/2 medium lemon, cut into wedges, for serving
Directions:
Sprinkle the fish on both sides with sea salt to taste. Cover and refrigerate while you make the jam.
Preheat the oven to 375 degrees.
Cut the onion halves lengthwise into thick slices. Stir the saffron into the 1/2 cup of hot water and allow to steep for 5 minutes.
Heat the oil in a medium heavy-bottomed saucepan over medium-low heat. Add the onions, saffron and its soaking water, 1 1/2 teaspoons salt, cinnamon, nutmeg, allspice and black pepper, stirring to combine. Cover and cook for about 30 minutes until golden.
Meanwhile, soak the raisins in just enough warm water to cover for 10 minutes to plump them, then drain.
Add the raisins and sugar to the onions and cook for about 20 minutes, stirring occasionally, until the onions looked glazed. If there is too much liquid, use a slotted spoon to transfer the onions to a bowl, then increase the heat to medium-high so the liquid comes to a boil; cook until it is thick and jammy. Add the onions and thickened liquid to the saucepan and remove from the heat.
Combine the remaining tablespoon of cold water and the parsley sprigs in a small ovenproof skillet or saute pan (preferably 6 inches wide). Add the fish and spread the onion jam on top. Bake for 12 minutes or until cooked through. Serve with lemon wedges.
Recipe Source:
Adapted from Paula Wolfert's "The Slow Mediterranean Kitchen" (2003).
E-mail the Food Section with recipe questions.
(Julia Ewan -- The Washington Post)
