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