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High Liner Foodservice Canada
Citrus Herb Whiting Over Mediterranean Couscous
Serves: 4
Serves: 4Prep time: 25 minutes
Prep time: 25 minutesCook time: 30 minutes
Cook time: 30 minutes
Ingredients
Preparation
For the Blue Cod
- 4 each Pan Sear Citrus & Herb Blue Cod Fillets
For the Grilled Vegetables
- 450g Summer Squash, sliced
- 450g Zucchini, sliced
- 1 each Red Bell Pepper sliced
- 2 tbsp Extra Virgin Olive Oil for grilling vegetables
For the Couscous
- 225g Couscous Toasted, Israeli Pearl - cooked in turmeric / saffron chicken broth
- 340mL Water
- 100g Sundried Tomatoes
- 225g Kalamata Olives, Pitted
- 100g Canned Artichokes
- 30g Red Onion, diced
- 7g Oregano, chopped
- 2 tbsp Extra Virgin Olive Oil
- 2 tsp Garlic, minced
- Salt and Pepper to taste
For the Garnish
- 110g Baby Arugula
- 60g Feta Cheese, crumbled
- 30g Basil
- For the Couscous: Preheat a large sauté pan over a medium-high setting. Sautee the red onion in olive oil for 3 minutes, then add the garlic, sundried tomatoes and turmeric. Stir well and cook for thirty seconds. Carefully add all of the water and bring to a gentle simmer. Cook until all of the water has been absorbed and the couscous is tender.
- Remove the couscous from the heat and stir in the olives, artichokes, and fresh oregano. Season to taste with salt and black pepper.
- For the Grilled Vegetables: Preheat a grill to medium-high setting. Brush the red bell pepper, zucchini and summer squash with olive oil. Cook on the grill just until charred and tender, then reserve.
- To Finish: Prepare the Pan Sear Citrus Herb Blue Cod according to the package instructions. While the fish cooks divide the arugula equally between 4 plates. Artfully arrange the grilled vegetables and couscous between each. Top with a fully cooked portion of Whiting and garnish with crumbled feta cheese and torn basil leaves.
