Mediterranean Sea Bass With Couscous Food

MEDITERRANEAN PAN SEARED SEA BASS RECIPE WITH GARLIC BELL PEPPER MEDLEY

Steps:

• Take the fish out of the fridge about 20 minutes before cooking. Sprinkle with salt on both sides and set aside.
• In a small bowl, combine the spices to make the spice mixture. Set aside for now.
• In a medium-sized skillet, heat 2 tbsp olive oil over medium-high heat until hot and shimmering but not smoking.
• Add the bell peppers, shallots, and garlic. Season with salt and 1 tsp of the spice mixture you prepared earlier. Cook, stirring regularly, for 5 minutes or until the peppers have softened. Turn the heat to lowest, and stir in the chopped olives. Leave on low heat as you prepare the fish.
• Pat fish dry and season with the remaining spice mixture on both sides as well.
• In a large skillet, preferably cast iron, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add the fish pieces (you can reduce heat to medium, if needed). Push down on the middle (thickest part) for 30 seconds or so. Cook fish on one side, undisturbed, until nicely browned, about 4 to 6 minutes. Using a spatula, carefully turn fish over and cook on other side for 3-4 minutes until nicely browned as well. (Important Note- look for browned edges before you turn it over. If parts of the fish are stuck, you should be able to carefully scrape it with the spatula and turn. But, if the fish is entirely stuck, it's not ready to be turned over. Leave it for a little bit. It should release when ready.)
• Remove fish from heat, immediately drizzle lemon juice. Serve hot with the bell pepper medley spooned on top. Add a side of cooked pearl couscous or rice, if you like. Or add a gluten-free side of your choice. Enjoy!

MEDITERRANEAN BREAKFAST COUSCOUS

Steps:

• Combine soy milk and cinnamon stick in large saucepan over medium-high heat; heat 3 minutes or until small bubbles for around inner edge of pot (about 180 degrees). Do not boil.
• Remove from heat; stir in couscous, apricots, currants, 4 teaspoons brown sugar, and salt.
• Cover the mixture, and let stand 15 minutes.
• Remove and discard cinnamon stick.
• Divide couscous among each of 4 bowls, and top each with 1 teaspoon melted butter and 1/2 teaspoon brown sugar.
• Serve immediately.

PAN FRIED SEABASS FILLET WITH SALSA SAUCE AND COUSCOUS

Steps:

• Score the skin of seabass with knife, season the fillets generously with salt and pepper. Put it aside.
• Mix chopped tomatoes, capers, olives, olive oil and basil leaves in a bowl, and add the balsamic vinegar and lime juice and add grounded black pepper and sea salt. Adjust the seasoning to your liking.
• In a separate bowl, add couscous, and then add the chicken stock. Cover with a plate, and leave for 5-7 minutes or until the liquid are all absorbed by the couscous. Fluff the couscous up with a fork. Mix the couscous with some of the tomato sauce, and dish onto a warm plate.
• While the couscous is being cooked, heat a non-stick frying pan on a medium heat. Add olive oil, when the oil is hot, put the seabass fillet in the pan, skin side down. Press the fillet down with a spatula, so the fish fillets do not curl up. Fry the fillet for 4 minutes until the skin is crispy. Turn the fish over carefully so it does not break up. Fry for a further 2 minutes, and turn off the heat.
• Lay the fish on top of the couscous, drizzle with some of the tomato sauce, and serve immediately.

MEDITERRANEAN SEA BASS WITH COUSCOUS

Steps:

• Heat oil in a large non-stick skillet set over med-high heat. Season fish with salt/pepper. Lightly dust with flour, shaking off any excess. Place the fillets into the skillet and cook until lightly browned on one side, 2 to 3 min. Turn the fish, and scatter the olives, garlic, onion, capers and herbs over the fish. Pour in the wine and then add the tomatoes. Place a bay leaf over each fish fillet, cover the pan and cook until the fish is still firm but easily flakes, about 5 min. Serve with a lemon wedge over couscous. Top each fillet with the pan sauce. * Add 1 cup dry to 11/4 cup boiling water or broth. Season to taste, then stir, cover for 5 min, and let sit for 5 min. Fluff with a fork just before serving.