Florida Snapper With Couscous Food

MIDDLE EASTERN SNAPPER WITH COUSCOUS SALAD

Steps:

• Place the couscous in a large heatproof bowl. Bring 1 cup water to a simmer in a small saucepan; pour over the couscous, cover and let stand until the water is absorbed, about 10 minutes.
• Meanwhile, grate the zest of 1 lemon, juice 1 1/2 lemons and cut the remaining 1/2 lemon into 4 wedges. Fluff the couscous and add 2 tablespoons olive oil, the lemon juice, bell pepper, cucumber, tomatoes, shallot and parsley; season with salt and pepper. Refrigerate while the fish cooks.
• Mix the za'atar, lemon zest and 1/2 teaspoon each salt and pepper in a small bowl. Rub onto the flesh side of the fish. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add 2 fish fillets skin-side down, pressing gently to prevent them from curling. Cook until the edges turn opaque, about 4 minutes. Carefully flip the fish and cook until just opaque throughout, about 2 minutes; remove to plates. Add the remaining 1 tablespoon olive oil and repeat with the remaining 2 fish fillets.
• Top the fish with parsley and drizzle with olive oil. Serve with the couscous salad and lemon wedges.

FLORIDA SNAPPER WITH COUSCOUS

Steps:

• Saute onions,carrots and peppers in oil over med high heat for approximately 10 minute.
• Cut snapper into bite size pieces and add with tomato,salt, pepper,and basil.
• Stir well, reduce heat, cover and simmer 15 minutes.
• Prepare couscous by bringing broth, chilis, and garlic butter to a boil in a saucepan, add couscous, cover and remove from heat. Let stand 5 minute.
• Fluff couscous with fork and place on plates.
• Serve snapper mixture over couscous.

RED SNAPPER PAPILLOTES WITH LEMON AND THYME

Steps:

• Preheat oven to 500°F. and heat a baking sheet in lower third of oven 5 minutes.
• Fold each sheet of foil in half crosswise to crease, and then unfold.
• On a plate coat red snapper fillets with oil and sprinkle with pepper and salt to taste. On each sheet of foil put 1 fillet to one side of crease and sprinkle with 2 teaspoon lemon juice, 1/4 teaspoon thyme, and half of any oil remaining on plate. Top each fillet with 3 lemon slices.
• Working with 1 foil package (papillote) at a time, fold left half of foil over fillet. Starting at 1 corner of crease, fold edge of foil over in triangles, following a semicircular oath around fillet (each fold should overlap previous one), smoothing out folds as you go and tucking last ford under, until papillote is completely sealed. Put papillotes on hot baking sheet and bake in middle of oven 5 minutes.
• Serve papillotes with couscous.