Red Snapper & Lemon Cous Cous

Red Snapper & Lemon Cous Cous

$22.00Add to cart

20 minutes


  • Gulf Red Snapper
  • Spinach
  • Pearl Cous Cous
  • Shallot
  • Lemon
  • Chicken or Veg Stock


  • Sauté Pan
  • Small Pot
  • Knife & Cutting Board
  • Zester
  • Olive Oil
  • Salt & Pepper


  1. In a small pot, combine diced shallot and zest of half a lemon with 1 tbsp of butter. Simmer on low for 3 minutes, until shallot is translucent.
  2. Add 1 cup of cous cous and mix for a minute to toast the cous cous.
  3. Add 1.5 cups of broth, bring to a simmer, cover and let cook for about 10 minutes, until all liquid is absorbed. Stir occasionally to prevent sticking.
  4. Add 2 tbsp of olive oil to a sauté pan. Add entire bag of spinach, let fully wilt.
  5. In a large skillet, heat oil on medium heat. Season the snapper with salt and pepper and place in pan. Cook for 3-4 minutes per side, until flesh is opaque.
  6. Garnish with remaining lemon zest and olive oil.

$22.00Add to cart

Take a picture and share with us on Instagram @gritgrocery