Ras el hanout (literally ‘top of the shop’), a classic North African spice mix, is traditionally a blend of the spice merchant’s finest spices. There are many variations, but most contain a dozen or more different spices, with old traditional recipes often including hashish and Spanish fly! This garlic sauce is delicious with any sort of seafood, meat or vegetables, thin it with a little water or lemon juice if need be to achieve a drizzling consistency.
2 tablespoons ras el hanout
2 tablespoon extra virgin olive oil, plus extra for pan-frying
4 x 180g pieces Grey Mackerel fillet, skin off, bones removed
Garlic Yoghurt Sauce
250g sheep’s milk yoghurt
3 cloves garlic, crushed
Salt flakes, to taste
Chickpea & Tomato Salad
400g canned chickpeas, rinsed
2 vine-ripened tomatoes, finely chopped
1 small red onion, finely chopped
½ cup chopped flat-leaf parsley leaves
½ lemon, juiced
Extra virgin olive oil, for drizzling
Salt flakes and freshly ground black pepper, to taste
Combine ras el hanout with oil to make a paste, rub all over the fish, cover and set aside for 30-60 minutes.
Meanwhile, make Garlic Yoghurt Sauce: combine all ingredients and set aside.
Make Chickpea & Tomato Salad: combine all ingredients and set aside.
Heat a large frying pan over a medium-high heat, add oil and, when hot, add fish and cook for 2-3 minutes each side until well coloured and flesh flakes easily when tested with a fork.
Divide Chickpea & Tomato Salad between plates, top with fish and serve Garlic Yoghurt Sauce on the side.
Other Mackerels, Albacore, Salmon, Swordfish, Tuna.