The Washington Post, September 26, 2012
Cuisine: Middle Eastern
Course: Main Course
fish. Chef Maziar Farivar likes to serve this dish with a simple
saute of spinach.
MAKE AHEAD: You'll have sauce left over, which can be
refrigerated in an airtight container for about 1 week.
For the sauce
2 tablespoons olive oil
1 large shallot, cut into thin slices (about 1/4 cup)
2 cloves garlic, chopped
2 tablespoons tomato paste
Freshly ground black pepper
1 teaspoon ground cinnamon
2 teaspoons ground coriander
Finely grated zest and freshly squeezed juice of 1 orange
(total of 1 tablespoon zest and 1/2 cup juice)
Finely grated zest and freshly squeezed juice of 1 lemon
(total of 1 teaspoon zest and 1/4 cup juice)
Finely grated zest and freshly squeezed juice of 1 lime
(total of 1 teaspoon zest and 1 tablespoon juice)
3 cups water
Pinch saffron (optional)
1/3 cup dried apricots, cut into thin slices
1/3 cup dried figs, cut into halves or quarters
1/3 cup dried sour cherries
For the fish
Four 6-ounce skinless cod fillets, pin bones removed (may
substitute any white-fleshed fish)
Freshly ground black pepper
1 tablespoon olive oil
1/4 cup roasted unsalted pistachios, coarsely ground or
2 tablespoons sliced skinless almonds, toasted (NOTE)
For the sauce: Heat the oil in a large saucepan or Dutch oven
over medium heat. Add the shallot and garlic, stirring to coat.
Cook for 3 minutes, until the shallot is soft and translucent (do
Stir in the tomato paste; keep stirring for 1 to 2 minutes, then
season with salt and pepper to taste. Add the cinnamon, coriander
and all the citrus zest, then add the water and all the citrus
juices. Increase the heat to medium-high and bring to a boil,
then reduce the heat to medium-low and cook (uncovered) for 20
If using, add the saffron. Stir in all the dried fruit. Cook for
10 minutes, stirring occasionally, to form a medium-thick sauce.
Cover and reduce the heat to low; keep warm until ready to use.
The yield is about 3 cups.
For the fish: Preheat the oven to 400 degrees. Season the fish
with salt and pepper on both sides.
Heat the oil in an ovenproof nonstick skillet over medium heat.
Place the fillets in the skillet, nicer sides down. Sear for one
minute, then carefully turn them over. Use all the pistachios to
evenly cover each seared fillet, then transfer the skillet to the
oven. Roast for 3 or 4 minutes or to the desired degree of
To serve, spread some of the sauce on each plate. Place a
pistachio-crusted fillet on top of each portion. Sprinkle toasted
almonds around each plate. Serve right away.
NOTE: Toast the sliced almonds in a dry skillet over medium-low
heat for several minutes, shaking the skillet to brown the nuts
evenly without burning them. Let them cool completely before
Adapted from a recipe by Farivar, chef-owner of Peacock Cafe in
Tested by Jim Webster for The Washington Post.
E-mail the Food Section with recipe questions.
(Marvin Joseph/The Washington Post)
Information per serving
% Daily Values*
Total Fat: 9g 14
Saturated Fat: 1g 5
Cholesterol: 100mg 33
Sodium: 260mg 11
Total Carbohydrates: 3g 1
Dietary Fiber: 1g 4
*Percent Daily Value based on a 2,000 calorie diet. Your daily
values may be higher or lower depending on your calorie needs.
Total Fat: Less than 65g
Saturated Fat: Less than 20g
Cholesterol: Less than 300mg
Sodium: Less than 2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g
Source / Full story
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