Monday, September 6, 2010
Pan-fried perch with couscous and fresh tomatoes
Sometimes, we find ourselves with ingredients but absolutely no plan. Sometimes these are the very best dinners, especially when they also come together within a matter of minutes.
Mince a lot of garlic. Put half of it in a medium bowl, and the other half in a small pot with a well-fitting lid. To the small pot, add curry powder, cumin, raisins, and almonds. Add also a cup and a half of water, and bring to a boil. Remove from the heat and whisk in one cup couscous. Let the couscous steam itself, covered, off the heat for at least five minutes. Fluff right before serving.
Heat a little oil in a wide pan, and cook some thin fillets of perch, about two minutes to a side.
To the bowl with the garlic, add a sliced ripe tomato and a liberal handful of capers. Mix the tomatoes, garlic, and capers together.
Plate everything in the kitchen: fish, couscous on the side, and the salsa over the fish so that the juices run into the couscous.