Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, spiced cous cous with seared seabass. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Great recipe for Spiced cous cous with seared seabass. A delicious and light dish that I often make for mid week meal. Blend a Moroccan-inspired spice mix together, using pure McCormick® cinnamon, cumin and turmeric to season both the tilapia and couscous. Remove from heat then pour over couscous.
Spiced cous cous with seared seabass is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Spiced cous cous with seared seabass is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook spiced cous cous with seared seabass using 18 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Spiced cous cous with seared seabass:
- Make ready 2 seabass fillets
- Prepare 1 tbsp vegetable oil
- Make ready 1 cup couscous
- Prepare 2 cups hot boiled water
- Prepare 1 cube chicken or vegetable stock
- Get 1-2 finely chopped shallots
- Get 1-2 finely slice spring onions
- Make ready 1 fresh chilli (slices)
- Prepare 1 tsp chilli flakes
- Prepare 2 slices lemon
- Get 2-3 tbsp lemon juice
- Prepare 1 bunch parsley
- Make ready 1 tbsp salted butter
- Take to taste Salt and pepper
- Make ready Butter cream for seabass topping
- Prepare 2 tbsp salted butter
- Get 1 glove grated garlic
- Get 1 tbsp finely chopped parsley
Indian Spiced Sea Bass with Braised Red Lentils is a healthful and flavorful way to spice up a date night dinner! Peel and finely chop the garlic, deseed and finely chop the chilli, then rub all over the fish with the lemon zest. Serve with the fennel, scattered with the reserved tops. Couscous is often thought of as a grain, but although it may look like a grain, it's actually pasta.
Instructions to make Spiced cous cous with seared seabass:
- Make butter cream for seabass dressing, combine soft butter, garlic and parsley together then put it in the fridge to firm it up it you can put it in the ice cube tray in the freezer if you make a big batch.
- On a medium heat small saucepan add cooking oil and shallot, fry until it softs. Pour hot water in a saucepan and add chicken or vegetable stock. Mix well.
- And couscous into the saucepan and stir well. Turn the heat off and add butter in. Add some chopped parsley, chilli flakes. Seasoning with salt and pepper and add lemon juice in, stir well. Put lip on and leave it cook.
- To fry seabass, on non stick medium high heat pan, add some cooking oil. Leave the pan until it’s hot. Skin down first and don’t stir the fish for a couple min.
- A quick check fish by using a spatular flick the fish if you can flick fish over easily means that side is cooked nicely, if not put it back on for a min or so.
- Once one side cooked, turn over and leave another side to cook for a couple mins.
- Serve couscous on the plate then add seabass on top, add butter cream and garnish with parsley, red chilli and lemon wedges.
Serve with the fennel, scattered with the reserved tops. Couscous is often thought of as a grain, but although it may look like a grain, it's actually pasta. This includes Israel couscous which is just a larger variety of couscous. Couscous is a healthy alternative to white or brown rice as a cup of it has both fewer calories and carbohydrates. Sea bass fillets take on a coat of Mediterranean spices.
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