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!
- 1 tsps Extra Virgin Olive Oil
- 1 Cups minced Onion
- 1/2 tsps Cumin Powder
- 6 tsps Golden Raisins
- 1 Cups Couscous
- 2 T Extra Virgin Olive Oil
- 1/3 Cups chopped roughly Roasted Cherry Tomatoes
- 3 T chopped roughly Cilantro
- 1/4 Cups Sliced/Slivered Almonds (lightly toasted)
- Cayenne (to taste)
- In a non-stick saute pan, heat up 1 teaspoon of Olive Oil. Add in your onion and cumin and cook at least 8 minutes over a medium heat until soft and translucent. Remove from heat and stir in raisins.
- Meanwhile, in a pot, bring 1 cup of water to a boil. Add in 1 cup of couscous and 2 Tablespoons of Extra Virgin Olive Oil. Add in a pinch of salt as well. Bring back to a boil, then remove from heat. Cover and let sit for 5 minutes. Fluff with a fork.
- Add to the couscous, your onion/raisin mixture, cilantro, and roasted tomatoes. Taste and season with salt and cayenne. Drizzle a little Olive Oil on it once plated.
Seared Red Snapper
- 4 Snapper Fillets
- 4 T Butter
- Salt and Pepper
- 1 T Lemon Juice (fresh)
- Make sure there are no pin bones left in your Snapper Fillets. Season the flesh side with salt and a little pepper.
- In a large, non-stick saute pan, add in your butter. Over a fairly high heat, once your butter starts to foam, add your snapper fillets, skin side down. Baste the tops of the snapper with the butter and cook for about 3-4 minutes. Flip the fillets over and cook another 2 minutes. At this point, add in your lemon. Cook another minute (make sure the fillets are cooked through) and remove them from the pan.
- Serve immediately.