Fish + Couscous

Ingredients

For The Couscous
  • Pearl Couscous or any small pasta or grain you have on hand.
  • 1 bunch Broccoli or any green vegetable you have
  • Carrots or any squash, or use any vegetable you have available
  • olive oil, salt, pepper and tamari (or soy sauce or coconut aminos) to taste
For The Fish
  • White fish filet of any kind, with skin on
  • salt, pepper and lemon (or preferred seasonings) to taste

Instructions

For The Couscous
  • Use Pearl Couscous or any small pasta or grain you have on hand. Cook according to package directions for the number of people you are serving. Set aside in a large bowl.
  • Approximately one bunch of Broccoli or any green vegetable you have. Blanche quickly in boiling water to keep it crisp and dark green.
  • Carrots or any squash, or use any vegetable you have available and cut into bite size pieces and boiled in the same water as the green vegetable until tender. 
  • Add the harder veggies to the pasta and dress to taste with olive oil, salt, pepper and tamari if you have it. Coconut aminos or just a little soy sauce work as well. If you have a favorite salad dressing this would be a good place to use it as well. Toss in the broccoli or softer veggies last to keep them from falling apart.
For The Fish
  • White fish of any kind works but be creative and use what you have. To get a nice crust on the fish it should be washed and patted dry.
  • Season the fish simple salt, pepper and lemon if you have it (that's what I used). Or, use your favorite seasoning.
  • Start with a hot skillet / medium high heat, coated with oil.
  • Place the fish skin side down and put gentle pressure to get the whole surface in contact with the pan and keep the fish from curling up.
  • Cook until you see a golden color appearing on the edges of the fish then flip. Cook on the second side for just a few minutes and remove from the pan onto a plate with paper towel.
  • If your fish is on the thicker side this will take a little longer and you may need to reduce the heat to cook the fish through.
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