Pan Seared Fish with Couscous
Serve something special like this pan seared fish with couscous. It has a gourmet quality about it without being fussy.
Ingredients
- 1/2 cup couscous
- 1 1/4 cups chicken broth
- 1/4 cup hot water
- 1/3 cup golden raisins soaked in warm water
- 3 tbsp pine nuts
- 1 lemon juce and zest
- flour for dredging fish
- 2 tbsp extra virgin olive oil
- 1 lb firm fish such as swordfish, salmon, haddock or cod, cut into four 4- ounce pieces
Directions
- Bring the 1-1/4 cups broth to a boil in a saucepan and add the couscous. Return to a boil, then turn off the heat, cover the pan and allow the couscous to absorb the liquid.
- Drain the raisins and stir into couscous with the pine nuts, lemon juice and zest. Set aside and keep covered and warm.
- Pat the fish pieces dry with paper towels. Dust the pieces with flour and shake off the excess. Heat the olive oil and brown the pieces until golden brown on each side, about 3 minutes. Season with salt and pepper to taste.
- Divide and spoon the couscous onto 4 dinner plates; place a piece of fish on top of the couscous and serve. Garnish top with lettuce or sprouts.
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