Seared Halibut, Pearl Couscous, Broccolini
Ingredients, 2 servings:
2 fresh (or frozen and properly thawed) halibut filets
1 cup Israeli pearl couscous
1.5 cups chicken broth OR water with chicken bullion
*Mix of green herbs: thyme, rosemary, oregano, marjoram, dried chives, dried parsley, etc.
1 bunch broccolini
Garlic powder or minced garlic for broccolini (optional)
Avocado or olive oil for cooking
Salt, pepper
I topped my halibut with some of my famous Mango Salsa but a beurre blanc (white wine sauce) would also pair well.
Directions:
Preheat oven to 400 degrees (for broccolini).
Prepare the halibut:
1. Thaw frozen halibut in the refrigerator. Always use the freshest fish possible with a clean smell and no slime.
2. Pat halibut filets dry and set aside. Fish should be taken out of the refrigerator and allowed to temp for about 10-15 minutes before cooking.
Prepare the couscous:
3. In a dry saucepan, toast couscous for a few minutes until golden.
4. Add in 1.5 cups water and chicken bouillon, or chicken broth. Careful of splashing and steam vapor.
5. Stir couscous, cover, lower heat, and let it cook for 15-20 minutes until water is absorbed.
6. Season with a few teaspoons of each herbs, salt and pepper to taste.
Roast the broccolini:
7. In a 400 degree preheated oven, roast broccolini on a sheet tray and toss with avocado/olive oil, garlic (optional), and salt and pepper.
Sear the halibut:
8. Preheat your skillet and add 1-2 tbsp cooking oil.
9. Place fish carefully into hot oil and seat for 3-4 minutes per side until done.
Tips:
* You can use any, all, or some of the dried green herbs - whatever you have on hand!
Substitute couscous for rice or another grain; substitute broccolini for another vegetable you enjoy.
2 fresh (or frozen and properly thawed) halibut filets
1 cup Israeli pearl couscous
1.5 cups chicken broth OR water with chicken bullion
*Mix of green herbs: thyme, rosemary, oregano, marjoram, dried chives, dried parsley, etc.
1 bunch broccolini
Garlic powder or minced garlic for broccolini (optional)
Avocado or olive oil for cooking
Salt, pepper
I topped my halibut with some of my famous Mango Salsa but a beurre blanc (white wine sauce) would also pair well.
Directions:
Preheat oven to 400 degrees (for broccolini).
Prepare the halibut:
1. Thaw frozen halibut in the refrigerator. Always use the freshest fish possible with a clean smell and no slime.
2. Pat halibut filets dry and set aside. Fish should be taken out of the refrigerator and allowed to temp for about 10-15 minutes before cooking.
Prepare the couscous:
3. In a dry saucepan, toast couscous for a few minutes until golden.
4. Add in 1.5 cups water and chicken bouillon, or chicken broth. Careful of splashing and steam vapor.
5. Stir couscous, cover, lower heat, and let it cook for 15-20 minutes until water is absorbed.
6. Season with a few teaspoons of each herbs, salt and pepper to taste.
Roast the broccolini:
7. In a 400 degree preheated oven, roast broccolini on a sheet tray and toss with avocado/olive oil, garlic (optional), and salt and pepper.
Sear the halibut:
8. Preheat your skillet and add 1-2 tbsp cooking oil.
9. Place fish carefully into hot oil and seat for 3-4 minutes per side until done.
Tips:
* You can use any, all, or some of the dried green herbs - whatever you have on hand!
Substitute couscous for rice or another grain; substitute broccolini for another vegetable you enjoy.