Pan Seared Fish Over a Couscous & Veggie Blend with Lemon Beurre Blanc

We are so excited to roll out this delicious fish in our recipe rotation! Fish is a healthy and delicious option that often goes on sale for a budget-friendly go-to! Markets also sell big bags of frozen fish which keep well and end up less $ per plate. This week in your bags you are receiving “Barramundi”, aka “Australian Snook”, aka Asian Sea Bass. It is has a mild, sweet flavor and is perfect for those who don’t appreciate a ‘fishy’ taste. We tend to shy away from frozen veggies but we made an exception with this super delicious AND super healthy ancient grains blend. It’s a flavor-packed mix of couscous, quinoa, peppers, carrots, red rice, garlic and peas. It‘s all finished off with a creamy lemon butter sauce that’s sure to be a hit!

Ingredients

2-3 Boneless, Skinless Fish Fillets

Olive Oil (For drizzling and pan)

Garlic Salt Seasoning (to taste)

2 Lemons (1 is for garnishing)

1/2 Stick of Butter

1/2 Bag of Couscous Blend (1/2 bag feeds family of 4+)

1/2 Tbsp Cornstarch

3/4 of Cup Chicken Stock

Directions

Remove your fish filets from the packaging and lay on a plate. Use paper towels to pat both sides dry. Drizzle with olive oil, the garlic and herb seasoning and pepper. Set aside. Heat up a large skillet or wok over medium-high heat. After letting the pan fully heat, add a few turns of oil and then half the bag of Couscous. Stir frequently as it cooks for 6 minutes. After 6 minutes, transfer off of the heat.

Meanwhile, have a second skillet heating up for the fish and prepare your ‘slurry’ by adding your cornstarch and chicken stock together and mixing to combine. Once the second skillet is nice and hot, add oil and sear the fish on each side for 2 minutes. Transfer to a plate. If you have paprika laying around, a dusting over the top with add another layer of flavor and- it’s pretty!

While the pan is still hot, add a small splash of regular chicken stock (or if you have white wine or apple cider vinegar, even better!) and stir to ‘deglaze‘ your pan. Then add the slurry and the juice from one lemon and simmer to thicken for 2-3 minutes. Once thickened, turn the heat off and melt the cold butter around the pan. This will produce a velvety texture and prevent separation of your sauce.. Congrats, you have made your first Beurre Blanc!

Plate your couscous first, serve fish over the top and drizzle the lemon butter sauce all over. Enjoy!