Makes 8 servings Makes 8 servings
USE THE HOT CHILI JUDICIOUSLY in this recipe. Mediterranean food is not intended to be as piquant as, say, Mexican. The goal is a sense of heat but not overwhelming hotness.
1 cup chopped walnuts
2 pounds boneless firm-textured white fish fillets such as cod, scrod, haddock, or snapper
a little flour for dusting the fish
4 to 5 tablespoons extra-virgin olive oil as needed
2 cups finely chopped onion
4 garlic cloves, coarsely chopped
1 cup chopped cilantro
3 cups fish stock (this page)
1 teaspoon hot red pepper flakes, or to taste
½ teaspoon ground cumin
¼ cup fresh lemon juice, or more to taste
sea salt and freshly ground black pepper
Pound the walnuts, using a mortar and pestle, almost to a paste. Or process them in a food processor. Set aside.
Dust the fish pieces lightly with flour. Heat 2 tablespoons of the olive oil in a skillet over medium to high heat and, when the oil is almost smoking, sauté the fish, a few pieces at a time, for 2 to 3 minutes on each side. Don’t worry about thoroughly cooking the fish since it will continue to cook in the sauce. As each piece is done, remove and set aside. (You may need to add a little more oil from time to time.)
When all the fish has been sautéed, discard any remaining oil and wipe the pan out with paper towels. Add 2 tablespoons fresh oil and over medium-low heat gently cook the onion and garlic until thoroughly softened and starting to brown—about 15 to 20 minutes. Add the cilantro and stir to incorporate thoroughly. Then add the stock, reserved walnut paste, hot pepper, and cumin. Cook the sauce over gentle heat for about 15 minutes, stirring occasionally, to develop the flavors. Then add the reserved fish pieces and continue cooking for 8 to 10 minutes or until the fish flakes apart easily.
Transfer the fish pieces to a warm platter. Add the lemon juice to the sauce, mixing thoroughly. Taste and adjust the seasoning, adding more lemon juice, salt, black pepper, or red pepper if desired. Pour the sauce over the fish.
Serve immediately, accompanied by plain boiled rice or rice pilaf (this page).