During my long life I’ve learned that when it comes to cooking, fresh ingredients and good seasoning are the keys. Spice of good quality is precious as gold. Safa Jemai is an amazing entrepreneur and founder of Mabruka. She imports spice blends from her homeland Tunisia, handmade by her mum and family. They’re completely pure, picked and packed by hand. One can order online from her website.
If you can’t do that you can make the recipe by using similar seasoning, but it will of course never be the same.
What I used was Fiskikrydd (Fish Seasoning) and Sítrónublanda (Lemon Mix) Ingredients;
Fiskikrydd (Fish Seasoning); 20% hand picked zaatar, 10% fresh black pepper, 20% pure, natural salt, 20% handmade lemon zest, 20% tabel mix and 10% mint.
Sítrónublanda (Lemon Mix); 40% fresh black pepper, 30% lemon zest and 30% pure, natural salt.
Ingredients
400-500 g wolffish,
10 g Fiskikrydd (Fish Seasoning), from Mabruka
4 g Sítrónublanda (Lemon Mix), from Mabruka
olive oil for the marinade and for frying as well
a pinch of vegan butter
Method
Skin, debone and cut the fish fillets into pieces. Pat them with a paper towel until dry and put on a large plate.
Sprinkle the seasoning over the wolffish and a splash of olive oil. Mix everything well and make sure the seasoning covers the fish. Let it rest for at leas an hour.
Fry in a hot skillet until the wolffish has almost turned white. It needs much shorter time on the latter side. How long you fry it depends on thickness of the fish pieces, but it’s important not to fry fish for too long. Otherwise it can become dry. Add a pinch of vegan butter towards the end.
It’s nice to serve a lot of green salad with this dish. I like to add thinly sliced radishes and small cubes of mango. Drizzle some olive oil over and season with salt and black pepper, or use your favourite dressing. Classic vinaigrette works well.
You can of course serve different side dishes, like potatoes, rice or grilled veggies. The wolffish can be replaced by f.ex. cod or halibut, but I prefer wolffish.
Notice that there’s no need to add extra salt or black pepper to the fish, it’s included in the seasoning. I made the mistake to add more first time I made this and the dish became too salty.
The recipe is sponsored by Mabruka.
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