Chraime with Couscous
Jun 19, 2023
"Chraime is a staple in any Libyan household—a tangy, spicy, garlicky red sauce that’s easy enough to make during the week, but delicious enough to have a place on the Shabbat table. Whenever I eat chraime, it brings back fond memories of my Libyan grandmother making food for Shabbat dinner to serve her sixteen children (plus their spouses, children, and grandchildren). It was astonishing.
My family usually serves this fish as an appetizer on Friday evenings, though it most definitely can be made as a main course. Truthfully, it deserves all the limelight! It’s best served with couscous, rice, challah, or even matzah on Passover. Really, any vessel that allows you to enjoy every last lick of delicious red sauce is appropriate. " -- Brad
This recipe was shared by Brad in Episode 1 of Season 2 of The Great American Recipe.
My family usually serves this fish as an appetizer on Friday evenings, though it most definitely can be made as a main course. Truthfully, it deserves all the limelight! It’s best served with couscous, rice, challah, or even matzah on Passover. Really, any vessel that allows you to enjoy every last lick of delicious red sauce is appropriate. " -- Brad
This recipe was shared by Brad in Episode 1 of Season 2 of The Great American Recipe.
- Servings
- 6-8 servings
- Course
- Entree
Tags
Ingredients
- 5 tablespoons vegetable oil, divided
- 3 pounds skin-on or skinless wild salmon fillets, cut into equal-size portions
- Kosher salt and ground black pepper to taste
- 1 tablespoon ground caraway, plus more for sprinkling
- 1 head garlic, cloves separated, peeled, and crushed
- 2 tablespoons sweet paprika
- 2 tablespoons hot paprika
- 1 tablespoon ground cumin
- 1 teaspoon cayenne pepper, or to taste
- 3 tablespoons tomato paste
- 2 cups water
- 3 tablespoons freshly squeezed lemon juice, plus lemon wedges for serving
- Chopped fresh cilantro, for garnish
For the Couscous:
- 1 (2.2-pound) bag coarse semolina, such as Stybel
- 1 cup vegetable oil
- 1½ tablespoons kosher salt
- 6 cups boiling water
Instructions
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Heat 2 tablespoons of the oil in a large skillet over high heat. Season both sides of the salmon with salt, pepper, and a pinch of caraway. Sear the fish for a minute or two on each side, until the skin is golden. Transfer the fish to a plate and wipe the skillet clean.
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Heat the remaining 3 tablespoons oil in the same skillet over medium heat. Add the garlic, both paprikas, cumin, caraway, and cayenne and cook for 30 seconds, stirring constantly so that the spices don’t burn. Add the tomato paste and cook, stirring, for 1 minute. Add the water and lemon juice and bring to a simmer, stirring occasionally. Season with salt and pepper to taste.
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Return the fish to the skillet, reduce the heat, and bring to a gentle simmer. Cook for about 7 minutes, until the fish is cooked through (145 degrees F).
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Remove the pan from the heat and allow to cool slightly. Sprinkle a little caraway on the fish. Serve with the pan sauce and couscous (recipe follows), garnished with cilantro, and with lemon wedges for squeezing.
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For the Couscous: In a large microwave-safe bowl, combine the semolina, oil, and salt. Pour the boiling water over the semolina and rake with a fork.
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Cover the semolina with a clean kitchen towel and microwave for 4 minutes. Rake again, cover again, and microwave for an additional 4 minutes. Rake again, then transfer the couscous to a food processor and pulse to break apart until small and fluffy.
