Harissa fish

My fish, very saucy and coriandery. Also please admire the cat tray.

...and I'm back. Still haven't given up. I have some excuses for not advancing in my project, namely that this summer I was actually in Jerusalem, where most of the cooking I did was pasta with tomato sauce and tuna. But hey, when you're living the holy city you can't cook it as much.
Anyway, I decided to try another fish recipe. I changed so much stuff that I won't bother to allude to the original recipe, which, for one thing, is supposed to be sea bass. I'm not sure how to find seabass outside of England. So I went for sole. I think any white fish might work, but preferably one of the more delicate ones.
Anyway, here goes:
sole filets
flour
a tbs of harissa.
salt.
For the sauce:
vinegar
cinnamon
a tbs of honey
chopped coriander
Spread harissa (I use sambal instead, we've been here before) on the soles. Cover them in flour, fry in a pan (mine didn't fry).
Take soles out of pan after a few mins, add vinegar and cinnamon and some more water. Simmer. Add water if necessary. (You're supposed to put onions as well, but I don't do onions that much. You're also supposed to put yet another of those unfindable magic ingredients, edible rose petals).
Add honey.
When it looks ready, pour on fish. Add coriander (as you can see from the pic, I was heavy handed with the coriander, but what can I do, I have a soft spot for coirander).
This was a fun dish. The sweet and sour, or rather sweet and spicy effect was pretty good (according to the book you can add currants as well, which would probably work very nicely). The advice was also to add rice or a green, I just put some very ordinary frozen spinach next to it, and I must say it worked well and was spiced up by the sauce too.
So I was happy with my come back recipe, though it's probably really great if followed properly, but it's not practical for me to do that. Jerusalem is not only cooked but adapted and simplified, but it's still true to this amazing city' heart.

Aaand I'm back: fish with harissa and orange salsa.

I realize I haven't been doing too well on my project since it's mid-May and this is my first post for 2013, but life and stuff have been happening, but I'd never given up in my mind. To tell the truth, I'd gotten slightly bored with Jerusalem's mealy desserts, so I decided to try one of the fish dishes, especially as I'm always looking for ways to make what I call "hospital fish" (ie bland, white fish of any sort) more interesting. Here goes my semplified recipe:

filets of cod (the recipe calls for mackerel)
2 oranges
1 lemon
harissa (we'll get to that)
black olives
parsley
cumin seeds
coriander

Re: the harissa, there were 2 potential problems: 1) I have a fairly mild palate and generally go about extremely carefully with harissa considering past experiences, those aren't tastebuds I'll be getting back. 2) My local supermarket, while reasonably well equipped in "ethnic" foodstuffs, didn't carry harissa. I'm sure  would have found it easier in a Middle Eastern food store or even a better equipped supermarket, but I just couldn't be bothered. I knew from reason 1) I wouldn't be making massive use of the stuff, so why be particularly "purist" about the stuff? After standing in a hamletic pose for several minutes in the condiment aisle, I settled for sambal. Which is basically a South East Asian equivalent of harissa. I mean, it's a chili paste that's red and spicy, it can't be that different?

Another point: the recipe calls for the use of golden beetroot. I have no idea what golden beetroot is (apart from the fact that presumably it's a beetroot and has a golden colour) or where to find it, so, once again I just didn't bother. I've been accused in the past of remaking recipes so that they aren't really the same thing anymore, but I struggle to believ that a beetroot is going to make a world of difference. Maybe once I have more time I'll try again and chase the Golden Beetroot of Wonder.

So, as to the actual recipe:

mix a couple of teaspoons of harissa with cumin seeds and a pinch of salt. Smear it on the fish. It really depends on how much fish you have, but I was quite parsimonious with the mixture, because I had no wish to set my mouth on fire. Then put the fish away.

Peel and cut into small cubes 2 oranges and half a lemon, mix them with the parsley, olives, cumin and coriander and juice of the other half lemon (I took a picture of the salsa on its own because it just looked so pretty, but my phone ate it, it seems). Cook the fish in a skillet with olive oil for a few minutes, add the salsa.

If I can say so myself, this dish was great. The effect of the slight spiciness with the bittersweet flavour of the orange and lemon is fresh and delicious. Definitely something to try again to spice up (indeed) some boring fish, and fairly straightforward and quick to make to boot!