Red Snapper and Lemon Cous Cous

$22.00

Seared Gulf Red Snapper, zesty pearl cous cous and sautéed greens. Simple, balanced and savory.

Description

IN THE BUNDLE:

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

YOU’LL ALSO NEED:

  • Sauté pan
  • Small pot
  • Knife & Cutting Board
  • Zester
  • Olive Oil
  • Salt & Pepper

LET’S DO THIS: 

  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.