Tunisian Poached Fish with Olives, Preserved Lemons and Capers
North African cuisine was named by several trend forecasters as an emerging culinary force in 2017. Moroccan cooking may be more familiar to American diners, but Tunisian dishes are coming into their own. They share some of the same Mediterranean ingredients, such as turmeric, cumin, olives, tomatoes, couscous and lemons, but Tunisian dishes tend to be spicier. At Mustards Grill in Napa, Calif., chef Pawlcyn uses fresh halibut as the protein, adding cherry tomatoes, capers and preserved lemon peel for authenticity, paired with a scratch-made hot pepper sauce.
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