Moroccan cuisine is always full of herbs, spices and seasonings, so that their taste is warm, bright and unforgettable. To give the juicy perch an oriental flavor, grill it, so it’s better to keep its juices and dense texture, and pour fragrant spicy dressing with sweet citrus notes. To do this, mix the orange concentrate with honey and add the burning harissa paste that is used all over North Africa for cooking and snacks. Nutritional value of one serving: (4 total) Calories 343, total fats 12 g., saturated fats g., proteins 32 g., carbohydrates 26 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 25 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 things. fillet (180 g each) of striped perch, with skin
- 3 tbsp. freshly squeezed orange juice
- Sprigs of fresh thyme
- 1 tbsp. l honey
- Harissa to taste
- Vegetable oil
- Sun-dried black olives, remove seeds, large olives chop
- Salty black olives, remove seeds
- Coarsely chopped parsley
Recipes with similar ingredients: Orange juice, thyme, olives, perch, honey
Recipe preparation:
- Pour orange juice into a small saucepan and place a sprig of thyme. Bring to a boil over moderate heat. Cook until the juice is evaporated by half and turns into syrup. Strain into a bowl and add honey and harissa to taste.
- Lighten the grill to medium heat. Lubricate the fillet with butter on both sides, salt and pepper to taste. Roast 4 minutes each side until cooked and toasted lattice.
- Put the fish in a dish, sprinkle with sauce and sprinkle with olives and parsley. Recipe for sea bass, with anchovy sauce, capers, mint and marjoram marinated in the same sauce.
