I must admit, I don't cook as much fish as I probably should. To me, red meat every night is the kind of diet I like (*cough cough carnivore cough cough*)....but every now and then, even I have to switch it up. So tonight I created this dish: Seared Red Snapper Fillets in a Brown Butter Lemon Sauce served over a Moroccan inspired Couscous dish.
Fish is so easy and quick to make that every time I make it, I wonder to myself, "why don't I make this more often?" Searing the fish in this brown butter sauce creates this wonderfully juicy fish with a melt in your mouth flavor. I paired this savory fish with a Moroccan Couscous, which has a great mixture of flavors: sweet, spicy, salty and the combo is fantastic.
In the Couscous recipe I put in some Roasted Cherry Tomatoes - I made mine myself and it's super easy:
- cut your cherry tomatoes in half, and spread out on a sheet tray lined with foil
- Toss with Olive Oil, salt, and a little sugar. Top with fresh thyme sprigs. Roast in a 325 degree oven for about 1 hour and 15 minutes, or until they start to dry out nicely
These are great to make in bulk and use on pizza, bruschetta, pasta....you name it!
Seared Red Snapper
Simple Seared Snapper in a Brown Butter Lemon Sauce
Couscous flavored with bright Moroccan flavors and textures