Spring Flavours for Nowruz, Easter, and Passover, on CBC's Weekend Morning Show

 For CBC's Weekend Morning Show with host Nadia Kidwai, I will be presenting the following dishes.  Red Snapper Ceviche, Sole with Chermoula (Moroccan), and Charoset, a Moroccan version.

All of these dishes are very simple to prepare and are quite delightful. 

Red Snapper Ceviche1 pound skinless red snapper fillets, cut into 1/4-inch dice (Available at Gimli Fish)
3/4 cup fresh lime juice
1/4 cup fresh lemon juice
1 jalapeño, seeded and minced
1/2 cup finely diced red bell peppers
1/2 cup finely diced yellow bell peppers
1/2 thinly sliced small red onion
1 minced small garlic clove
Pinch of ground cumin
Pinch of crushed red pepper
1 tablespoon extra-virgin olive oil 

In a large bowl, toss the diced fish with the lime juice, lemon juice, jalapeño, red and yellow bell peppers, red onion, garlic, cumin, crushed red pepper and season with salt. Refrigerate the snapper ceviche for 30 minutes. Stir in the sprouts and extra-virgin olive oil and serve.

 Sole with Chermoula
2-3 sole fillets per person
olive oil or butter, for cooking fish

3-5 large cloves garlic
¼ tsp cayenne
1 heaping tbs cumin
pinch saffron
½ bunch parsley
1 whole bunch cilantro
handful mustard sprouts (available from Fresh Forage at St. Norbert's Farmer's Market)
handful radish sprouts (available from Fresh Forage at St. Norbert's Farmer's Market)
juice of one lemon
2 tbs vinegar
1 generous tbs olive oil
salt, to taste

In a mortar or blender, mix the garlic, cayenne, cumin, saffron, herbs and sprouts, lemon, vinegar, olive oil, and salt, to a paste. 
Just before serving, heat butter or olive oil in a sauté pan to medium heat.  Season the fillets.  Cook a couple of minutes per side and plate.  Spoon Chermoula over the fish. 
Serve immediately.

 Moroccan Haroset (Charoset)

1 lb blanched almonds
1 lb pitted dates
2 apples, peeled, cored and quartered
1 tsp ground good cinnamon, plus ½ cup for rolling
¼ tsp ground ginger

The day before, finely grind almonds in a foods processor. Add the dates, apples and 1 tsp cinnamon and the ginger and continue pulsing until the apples are chopped into tiny pieces and the mixture comes together. Cover and refrigerate overnight.

The next day, shape the mixture into balls the size of a large marble. Put the ½ cup cinnamon in a bowl and roll the balls in it.