Seared Tilapia with a Minted Israeli (pearl) Couscous Salad

Download 6.56 Kb.
Date conversion29.01.2017
Size6.56 Kb.
Seared Tilapia with a Minted Israeli (pearl) Couscous Salad

Have no fear my friends cooking with Israeli Couscous in not some bold political statement just a delicious way to feed your loved ones.  Oh, by the way, the garlic in the dressing is somewhat tempered by the fresh mint and parsley but just to play it safe make sure your main squeeze has something to cancel out the romantic garlic breath.

Serves 4


For the Couscous Salad

12 cups Water boiling

1 cup Israeli Couscous

2 large Shallots minced

1 pint Grape tomatoes halved

½ cup fresh Mint Chopped

½ cup Flat leaf Parsley (Italian) Chopped

Dressing for Salad

The juice of 2 lemons

2 teaspoons Kosher Salt

5 cloves garlic minced and smashed

2/3 cup Extra Virgin Olive Oil

For the Fish  

6 large Sea Scallops

To Your Taste Kosher Salt and black pepper

1 teaspoon Butter unsalted, room temperature

1 teaspoon Olive Oil

How it’s done

Place 12 cups of water and 2 tablespoons of salt in a pot and bring to a boil. Add Israeli couscous. Return water to a boil and cook until just tender—about 13-14 minutes. Drain in a mesh strainer (shaking several times), and place in a shallow plate. Drizzle with a splash of olive oil and toss. Squeeze a lemon over couscous, spread out in a thin layer and allow to cool. When room temperature, transfer couscous to a large bowl and add shallot, tomatoes, mint and parsley.

In a small bowl, add lemon juice salt, and garlic. Whisk in 2/3 cup olive oil in a slow, steady stream until emulsified. Add ½ of dressing to bowl with couscous and toss. Cover with plastic wrap and place in the refrigerator.

Seared Tilapia

Thoroughly pat dry both sides of the Tilapia fillets.  Lightly salt and pepper the fish, Add the 1 tsp. butter and 1 tsp. olive oil to a large non-stick sauté pan on high heat until the oil is just smoking. Gently place Tilapia in the pan making sure that the fillets are not overlapping.   Sear for 1 ½ minutes, then turn over and cook for an additional 1 ½ minutes. Transfer fillets onto serving plates, and mound the opposite side of the plate with the couscous salad.   If you’re not quite sure about your level of garlic you might be exuding, immediately after dinner plant a soul kiss on someone at the dinner table to test the mint-parsley theory.  Its your house…you spin the bottle

The database is protected by copyright © 2016
send message

    Main page