SEABASS WITH COUSCOUS TOPPED WITH A NECTARINE SALSA

Servings: 1
Total time: 30 minutes

Ingredients:

• Seabass:
  • 1 filet, grilled
  • 1/2 lemon squeezed
  • Salt/pepper to taste
  • 1 tsp olive oil
• Nectarine Salsa:
  • 1 white nectarine diced
  • 1 tsp jalapeño diced
  • 1 garlic clove minced
  • 1 Tbl red onion
  • 1/2 lemon juiced
  • 1/2 lime juiced
  • 2 tbsp olive oil
  • Salt/pepper to taste
• Couscous:
  • 1/2 cup Israeli couscous, cooked
  • 1/2 pluot, diced
  • 2 tbsp dressing
  • 2 tsp chiffinade basil
  • 1 Tbl toasted sliced al­monds
• Dressing:
  • 1/4 cup champagne vinegar
  • 3/4 cup olive oil
  • 1 tbsp dijon
  • 1 tbsp honey
  • Salt/pepper to taste

Directions:

1. Combine all ingredients in to make the peach salsa. Set aside.
2. Blend all ingredients for couscous. Set aside.
3. Preheat sauté pan on medium heat.
4. Rub sea bass with olive oil, lemon, salt and pepper. Sear in hot pan.
5. Place couscous blend on plate. Top with sea bass, finish with peach salsa.
6. Garnish with lemon twist and grilled peach slice.