Best Black Olives With Harissa Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FISH FILLETS WITH HARISSA AND BLACK OLIVES (TUNISIA)



Fish Fillets With Harissa and Black Olives (Tunisia) image

A delicious way to serve halibut or other firm fleshed white fish with a distinct Mediterranean flavor! ***Note:Harissa is a Tunisian hot red sauce made from chile peppers, spices, and sometimes tomatoes.

Provided by Alskann

Categories     Halibut

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs thick fish fillets (any white fish)
salt and pepper, to taste
flour (for dusting)
olive oil (for frying)
1 small onion, finely chopped
2 garlic cloves, minced
1 cup tomato sauce
1/2 teaspoon harissa
1 medium bay leaf
1 cup pitted kalamata olive
1 fresh lemon, juice of, about 1-2 tablespoons
fresh parsley, chopped (for garnish)

Steps:

  • Season fish with salt and pepper.
  • Dust with flour and fry in hot olive oil until golden brown on all sides.
  • Transfer fish to a side dish. Add onion and garlic to the skillet and cook for a few minutes.
  • Add tomato sauce, harissa, bay leaf and 1/2 cup water. Cook for 10 minutes.
  • Add olives and fish fillets and continue cooking, uncovered, until the fish is tender and the sauce thick.
  • Add lemon juice to taste. Discard the bay leaf.
  • Serve, sprinkled with parsley.

HARISSA-BAKED EGGS WITH FETA, MINT, AND BLACK OLIVES



Harissa-Baked Eggs with Feta, Mint, and Black Olives image

Harissa's fiery flavor blends with eggs to yield a luscious sauce. The feta adds creaminess and a rich, cleansing saltiness complemented by the mint and olives.

Provided by Jeffrey Saad

Categories     main-dish

Yield Serves 2 to 4

Number Of Ingredients 12

2 1/2 tablespoons olive oil
4 large eggs
Kosher salt and freshly ground black pepper
1 teaspoon chopped garlic
1/2 cup black olives, pitted and roughly chopped
1/4 cup fresh mint leaves, roughly sliced
2 tablespoons harissa
2 cups canned chopped tomatoes with their juices
2 cups chicken stock
1/2 cup crumbled feta cheese
1 cup Bush's Best garbanzo beans, rinsed and drained
1/2 teaspoon cumin seed

Steps:

  • 1. Preheat the oven to 300 degrees F.
  • 2. Rub four ramekins with 1 1/2 teaspoons of the olive oil. Crack 1 egg into each dish. Sprinkle lightly with salt and pepper.
  • 3. In a medium skillet over medium heat, add another 1 1/2 teaspoons of the olive oil. Once the oil is hot, add the garlic, black olives, and mint (save a little of the mint for garnish). Stir just until you smell the garlic but do not brown it. Add the harissa, tomatoes, and chicken stock. Cook for 2 minutes at just below a simmer.
  • 4. Spoon the mixture evenly over the eggs. It is very important that you pour the sauce over the eggs right away while it is still hot, so that the egg whites cook before the yolks get hard. Scatter the feta evenly over the top. Place the ramekins on a baking sheet and tent with foil (this will prevent the yolks from overcooking) and bake for about 10 minutes, or until the eggs are cooked to your desired doneness. Remember, the eggs will continue to cook slightly due to the residual heat after they are removed from the oven.
  • 5. While the eggs are baking, make sure the garbanzo beans are dry. Roughly chop.
  • 6. In a separate medium nonstick pan over medium-high heat, add the remaining 1 1/2 tablespoons olive oil. Once the oil is hot, add the garbanzo beans. Fry until golden and crispy, about 4 minutes. Turn off the heat. Stir in the cumin seed and a pinch of salt. Transfer to a plate to cool.
  • 7. Remove the ramekins from the oven and place each one on a plate lined with a damp napkin to prevent it from slipping. Divide the garbanzos over the top and garnish with a touch of the reserved sliced mint.

Related Topics