Pan seared Red Snapper with pineapple and cous cous salad

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by Chef Ehren Litzenberger

azfamily.com

Posted on August 6, 2012 at 10:12 AM

Updated Monday, Aug 6 at 10:12 AM

Pan seared Red Snapper with pineapple and cous cous salad:
Serves 2:

1 pound Red Snapper or your favorite white fish
1 cup dry Israeli Cous Cous
½  pineapple small diced
5 Roasted Roma Tomatoes
4 oz arugula
1 red bell pepper, small diced
½ red onion , small Diced
1 bunch cilantro, chopped
2 TBL Olive oil
Salt and pepper

In a large pot cook Cous Cous according to direction on package, cool and set aside.
For pineapple salad, add diced pineapple, cilantro, onion, red bell peppers, Olive Oil and season to taste.
Now add cooked Cous Cous to pineapple salad, with arugula and roasted tomatoes. Season to taste.
In a large sauté pan on high heat add 2 TBL canola oil. Season both sides of your fish and sear on both side for 3 minutes.
(If you are keeping skin on, let skin get crispy.)
Place salad mixture on the center of plate or bowl and place fish on top. Drizzle your favorite Olive oil to finish and enjoy.

 

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