Monday, July 12, 2010

Lemony Rockfish, Jeweled Couscous & Wilted Spinach

Somebody has a case of Summertime Fevaaahh, baby!


Oh yeah. That would be me. How can I stay inside on the internetz, blogging away, when I could be outside playing volleyball (terribly), paddleboarding (dangerously), visiting the Chicago Greenmarket (hungrily), or patio drinking (heavily)?


So I apologize for my less-frequent posts (or, for those of you who hate seeing it pop up in your newsfeeds coughjerkscoughcough, you're welcome). But the sun has been out! The bikini has been on! And the fun just hasn't stopped!


Yes, I've been cooking. But I've also been wolfing down whatever I've made in attempt to return to the glorious agenda of summertime activities as quickly as possible. Until I get my blogging act together and give the people more posts, please enjoy this light, healthy, summery and delicious fish dish! (Warning: this makes a boatload of couscous - which bodes well for all your BBQ and potluck picnic needs.)

INGREDIENTS

2 rockfish (or other white fish) fillets
flour for dredging
olive oil and butter (don't be a wimp about it)
a couple cloves of garlic, minced
juice of one lemon
salt and pepper
parsley for garnish

1 cup whole wheat couscous
1 large shallot, minced
olive oil
salt and pepper
1 can chickpeas, drained and rinsed
roasted red peppers, drained and cut into small pieces
kalamata olives (no pits)
capers
cucumber, small dice
fresh chopped parsley

lots of spinach (I used a 10-oz bag)
olive oil
squeeze of lemon juice
salt and pepper

STEP 1:

Heat a skillet. Add some olive oil and butter. Add the garlic and cook for about a minute. Meanwhile, pat the fish very dry. Dredge it lightly in the flour and tap off the excess. When the oil and pan are very hot, cook the fish until it's brown and crisp on one side. Flip it and cook until the fish flakes easily with a fork. Remove from pan and set aside. Deglaze the pan with the lemon juice, then pour the pan sauce over the fish.

STEP 2:

Meanwhile, heat a little olive oil in a pot with tight fitting lid. Cook the couscous according to package directions. When it has absorbed the water, stir in the cucumbers, peppers, capers, and all the rest of the ingredients. Season with salt and pepper.

STEP 3:

In another pot, heat a little more olive oil. Put the spinach in and cover it. Wilt it down to your desired level of wiltiness. Season with salt and pepper and lemon juice. Serve the fish with couscous and the spinach. Enjoy!

7 comments:

蕙春蕙春 said...

多謝美味的心靈雞湯......................................................................

張怡 said...

下次再來希望可以看到新的作品喔。............................................................

宥妃宥妃 said...

Fancy may kill or cure...................................................

McMel said...

i will write a real comment on your post, and not what is probably porn spam... maybe they were looking for your other blog "the fearless cock." total misread on my part..

looks awesome. i just did a chicken & mediterranean couscous last week- but mine was from a recipe book- i am admittedly not a fearless cook.

anyway, maybe you remember me from high school- i was friends with heather (payne). i see you live in chicago- we are in the burbs

McMel said...
This comment has been removed by the author.
瑤德 said...

我新來的~大家可交個朋友嗎(・ˍ・)......................................................

王美妹 said...

感謝分享~希望有更多的好文章分享給大家.................................[/url]...............

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