CITRUS SPICED FISH W/PETIT COUSCOUS & ASPARAGUS
This recipe was inspired by last Sunday’s NYT magazine by Ligaya Mishan. It was so easy to make in under 30 minutes. (Need to prepare the sauce in advance up to 30 minutes or a week. I have extra now in my fridge). Here is my version of the recipe as I had to tweak some of the original ingredients and was short on time. IT WAS
1 teaspoon freshly ground black pepper
1/4 teaspoon fresh ground white pepper
2-3 tspns crushed Calabrian chiles (see pic of my favorite )
1 tspn Apple cider Vinegar
1/4 tspn sugar
1 1/2 tspns fresh oregeno finely chopped (or marjoram leaves)
1 garlic clove, minced
1/2 teaspoon orange juice
3 tblspns extra-virgin olive oil
4 cod or halibut filets (4-6 oz each
1 cup couscous (* Loi Pasta couscoussaki found at Whole Foods)
2 lemons quartered
1/2 cup olive oil
2 cups fresh asparagus – 1/4 “ slices
Make the sauce:
In a small bowl whisk together the vinegar, juice, chiles, garlic, sugar, white pepper and black pepper.
Let sit for 30 minutes. Gradually whisk in the olive oil. Taste, and enhance with whatever seasoning you like. Use immediately, or refrigerate in an airtight container for up to 1 week.
Make the couscous:
Bring a pot of water to boil with a pinch of salt. Add in the couscous stirring frequently, cook for 8 minutes. (Longer if you are using larger couscous).
The last 2 minutes add in the chopped asparagus.
Meanwhile, In a small pot simmer lemon and olive oil on low heat for 5 minutes.
Make the fish:
While couscous is cooking, pat the fish dry and season on both sides with salt and pepper.
Generously brush the fish with olive oil to coat. Place on a hot oiled cast iron grill/pan and cook each side for approximately 3 minutes or until opaque.
While the fish is cooking, strain the couscous and in a bowl toss with the lemon oil and 1 tablespoon of the chili sauce.
Remove the lemon, salt and pepper to taste.
Place the couscous on individual plates, add the cooked fish, and top with the chili sauce.