TLC Cooking "Emeril's Za'atar Spiced Rockfish with Spicy Carrot Puree"

Emeril Zaatar Spiced Rockfish

YIELD 4 servings

INGREDIENTS

1 1/2 pounds	carrots, peeled and cut into 1/2 inch rounds
1/2 teaspoon	cayenne pepper
1/2 teaspoon	ground cumin
1/4 teaspoon	ground coriander
1/4 teaspoon	ground ginger
4 6‑ounce	Rockfish filets
3 tablespoons	za'atar
Salt and Freshly ground pepper
3 tablespoons	olive oil
1 cup	low sodium chicken stock or vegetable stock

PREPARATION:

Bring a medium pot of water to a boil; boil the carrots in salted water until tender, then drain in a colander. In the bowl of a blender combine the carrots, cayenne pepper, cumin, coriander and ginger. Season with salt to taste. Puree until smooth. Reheat the carrot puree in a small saucepan.
Season the fish filets with the za?atar and salt and pepper. In a large saute pan, over medium heat add the olive oil; when hot place the fish in the pan skin side down. Cook the fish on the skin side for 2 minutes or until crispy and golden brown. Turn fish over and cook for another 2 minutes. Add chicken stock and let cook another 2 to 3 minutes.
To serve the fish, place 3 tablespoons carrot puree in a shallow bowl. Top with the za'atar spiced fish, add 3 tablespoons of za'atar broth. Serve immediately.
Emeril did a whole episode on Rockfish, don't miss all the great sustainable recipes!
For more on oceans, dive into Blue August.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Tempting Turkish Episode of Emeril Green.

This recipe appears in: Dips & Spreads

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