Red Mullet on Couscous with Pine Nuts
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 28 min.
Ready in
Ingredients
for
- Ingredients
- 4 tsps garlic cloves (minced)
- 4 tsps fresh cilantro (finely chopped, divided)
- 4 small, red Mullets (butterflied, skin on)
- kosher salt (to taste)
- freshly ground Black pepper (taste)
- 2 Tbsps olive oil
- 1 ½ cups cooked Couscous
- 4 Tbsps Pine nuts
- fresh mint (for garnish)
Preparation
Kitchen utensils
1 Bowl, 1 Whisk, 1 Small knife, 1 Cutting board, 1 Sieve, 1 Box grater, 1 Citrus juicer, 1 Tablespoon, 1 Immersion blender, 1 deep bowl, 1 Large knife
Preparation steps
1.
In a small bowl, mix together garlic and 2 teaspoons cilantro. Season the mullet with salt and pepper and sprinkle the garlic cilantro combination equally over the fish.
2.
Heat oil in a large skillet over medium high heat. Pan sear the fish about 4 minutes per side, until cooked through. Transfer to a large dish, laying them skin side down. Roll each fish toward the tail and pierce with a toothpick; set aside.
3.
In a medium bowl, combine couscous, pine nuts and remaining 2 teaspoons fresh cilantro. Season with salt and pepper.
4.
Using a ring mold, place 1/4 of the couscous mixture onto an individual serving dish. Place the rolled fish on top; remove toothpick and discard. Garnish with mint. Repeat with the remaining ingredients and serve.
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