Shared by Rinat Tzadok
Shared by Rinat Tzadok
Spicy Moroccan Fish Crudo
Yield: 4-6 servingsTime: 45m
Spicy Moroccan Fish Crudo
Yield: 4-6 servingsTime: 45mFamily Journey
Ouazzane, MoroccoHadera, Israel
Tel Aviv, Israel
Inspired by the spicy fish stew her family makes for Shabbat, chef Rinat Tzadok created this summery crudo dish with the same flavors including sweet and hot peppers, garlic, cilantro, and firm, white fish — plus fresh tuna.
Read more about her family in "Cooking Without Fire - Spicy Moroccan Crudo."
Ingredients
Garlic Confit
- 1 head of garlic
- ½ cup extra virgin olive oil
- salt
- ½ lb. sushi grade tuna, sliced into ¼” strips
- ½ lb. sushi grade red snapper, sliced into ¼” strips
- 1 red bell pepper, roasted
- 1 poblano pepper, roasted
- 4 teaspoons harissa
- seeds from 6-8 cherry tomatoes
- 4 cloves garlic confit
- 1 Lemon, very thinly sliced, cut into small triangles
- ¼ cup extra virgin olive oil
- lemon juice, from ½ a lemon
- ¼ cup cilantro leaves
- ½ teaspoon maldon sea salt
Preparation
Step 1
Make the garlic confit: Peel the garlic cloves and place in a small saucepan. Cover with olive oil and sprinkle with ¼ teaspoon of salt. Cook on low heat for 30-45 minutes, until garlic is soft and tender but not falling apart. Transfer the garlic to a clean jar and pour olive oil over the cloves. Let cool and then seal with an airtight lid.
Step 2
Prepare the peppers: roast the bell and poblano pepper over the open flame of your gas stove (if you don’t have a gas stove you can use the broiler) until blackened on all sides, about 8-10 minutes. Place the peppers in a plastic bag to cool. Peel and seed each pepper and slice into strips ¼” wide by 1” long. Place the roasted bell pepper in a small bowl and mix with a ¼ cup of olive oil and ⅛ teaspoon of salt (set poblano pepper aside).
Step 3
Assemble and layer ingredients (think of it like a mini-art project!): on a medium platter, begin by arranging a mix of tuna and snapper pieces about one inch apart from each other. Dab the harissa around the fish in 8 equal portions measuring a ½ teaspoon each. Cut cherry tomatoes in half and squeeze seeds evenly across the plate. Break up the cloves of garlic confit and evenly distribute over the fish. Scatter 12-14 slices of red pepper, 6-8 slices of poblano pepper and 8-10 lemon slices around the plate.
Step 4
To finish, spoon olive oil over the fish, top with the juice of ½ a fresh squeezed lemon, cilantro leaves and maldon sea salt.
