Mérou Cooked with Tunisian Pickles

Name: Mérou Cooked with Tunisian Pickles
Yield: Serves Four
Cuisine: Tunisia
Ingredients: 2 fresh tomatoes; 6 black olives and 6 green ones; 6 black olives and 6 green ones; 1 tbs capers; a dozen tiny onions; 1 cup in all of the pickles – limoun qaris (lemon) and mellah (mixed vegetables); 1 tbs tomato purée; 1 cup in all of the pickles – limoun qaris (lemon) and mellah (mixed vegetables); salt and pepper; 150 ml (5 fl oz) olive oil; flour; salt and pepper; 1 large steak, of 750 g (1⅔ lb), of mérou (grouper ff.); 1 large steak, of 750 g (1⅔ lb), of mérou (grouper ff.)

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

About

Ingredients

1 large steak, of 750 g (1⅔ lb), of mérou (grouper ff.)

Africa
Tunisia
Fish course
Pescatarian
Mediterranean

Method

Take the mérou steak, remove any skin, and roll it in flour, dusting also with salt and pepper. Heat olive oil in a cocotte (heavy pan), and put the fish in it to fry. Brown it on both sides and then take it out.

Now make a tomato sauce by adding hot water to the tomato purée. Add the pickles, cut up as necessary, together with the onions, capers and olives, and quarters of fresh tomato