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Citrus Herb Blue Cod Over Mediterranean Couscous

Serves: 4
Prep time: 25 minutes
Cook time: 30 minutes
Ingredients
Preparation

For the Fish

  • 4 Pan Sear Citrus Herb Southern Blue Whiting Filets

For the Grilled Vegetables

  • 1 lb Summer Squash, sliced
  • 1 lb Zucchini, sliced
  • 1 ea Red Bell Pepper sliced
  • 2 tbsp Extra Virgin Olive Oil for grilling vegetables

For the Couscous

  • 8 oz Couscous Toasted, Israeli Pearl - cooked in turmeric / saffron chicken broth
  • 2 tbsp Extra Virgin Olive Oil
  • 1 oz Red Onion, diced
  • 2 tsp Garlic, minced
  • 4 oz Sundried Tomatoes
  • 8 oz Kalamata Olives, Pitted
  • 4 oz Canned Artichokes
  • 0.25 oz Oregano, chopped

For the Garnish

  • 4 oz Baby Arugula
  • 1 oz Basil
  • 2 oz Feta Cheese, crumbled
  1. For the Couscous: Preheat a large saute pan over a medium-high setting. Sautee the red onion in olive oil for 4 minutes, then add the garlic, sundried tomatoes, olives, artichokes, and fresh oregano. Reduce the heat to medium and cook for an additional 5 minutes while stirring. Stir in the precooked couscous and season to taste with salt and black pepper.
  2. 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.
  3. To Finish: Prepare the Pan Sear Citrus Herb Southern Blue Whiting 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.

12300192 Pan-Sear Citrus and Herb Southern Blue Whiting Fillet, 3.6 oz, MSC