Pan Fried Seabass Fillet With Salsa Sauce And Couscous Food

PAN FRIED SEA BASS

Steps:

• Heat a large skillet with olive oil and 1 tablespoon butter. Season the fillets with some salt and pepper. Place fillets in skillet and cook about 5 minutes on each side. When the fish is cooked, set aside on a plate and deglaze the pan with the vermouth, add the thyme and saffron leaving to bubble until it's reduced by two thirds. Add remaining butter and whisk followed by the heavy cream and heat through. Serve fillets with light saffron cream sauce and blanched asparagus.

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.

PAN-FRIED SNAPPER FILLET WITH FRESH GRAPE SALSA

Steps:

• Combine all the ingredients for the salsa in a bowl. Lightly macerating some of the grapes to release its juices. Season to taste with salt and pepper. Cover and refrigerate until ready to serve.
• Brush snapper fillets with lemon juice. Season with salt and pepper on flesh side.
• Heat olive oil in a non-stick pan. Lay the fillets skin side down. Cook for approximately three minutes.
• Flip with a metal spatula and cook for another three minutes. Continue cooking if fillets won't release easily from the pan.
• Arrange onto a serving platter and top with the prepared grape salsa.

PAN FRIED MULLET FILLET

Steps:

• Slice the lemon into quarters.
• With half the lemon, marinate the fillets with the juice.
• Rub 1tsp salt on each fillet.
• Sprinkle a dash of pepper and dill for each fillet.
• Leave fillets for 1/2hour.
• Heat oil in frying pan on medium heat.
• Place fillets skin side down first on the pan and fry for 2mins on each side. Drizzle more oil on the fish if necessary.
• When cooked, use the other half of the lemon and drizzle juice over.
• Serve hot.

"FRIED" COUSCOUS

Steps:

• Bring 3 c water to a boil, place 1 1/2 cubes mazzi broth in 2 cups of the water, reserving 1c.
• Stir in couscous, 2t garlic, parsley, salt, cranberries and pineapple. Let stand five minutes.
• In saute pan, add slivered almonds. Toast, shaking frequently until lightly browned. Set aside.
• Add 1/2 c olive oil to the pan and heat on med high. Stir in spinach, green pepper, parsley, basil and thyme. Saute 5 minutes.
• Add couscous mixture back into saute pan and add 1/2 of the olive oil a little at a time.
• Heat to steaming, then stir in 1/2 of the butter.
• Add nutmeg and cinnamon sugar.
• Heat on low, adding broth or oils as needed, for five more minutes.
• Add the last of the butter and olive oil to bottom of fry pan. Turn couscous mixture into skillet.
• Heat on med high, stirring occasionally.
• At the last minute, add toasted almonds and serve.