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Pan-seared Sole with Orange Salsa and Israeli Couscous
2018-04-23
https://www.metro.ca/userfiles/image/recipes/sole-poelee-salsa-orange-couscous-10729.jpg
PT20M
PT10M
PT30M
Bring salted water and israeli couscous to a boil in a pot over high heat, reduce to medium and simmer, uncovered, for 3 minutes or until all water has been absorbed. Set aside.Peel and dice the onion.Rinse and drain the corn.Cut the orange into wedges.Pluck the coriander leaves, zest 1/4 of the lime and press the lime juice.Mix in a bowl with 1/2 of the olive oil and add salt and pepper to taste.Chop the Thai chili (careful: wash hands thoroughly after handling) and add to the salsa to make it spicy (optional).Heat a pan over high heat with remaining olive oil.Add the fish, salt and pepper and cook 1 minute.Flip and add the butter and cook for 1 minute more.Remove from heat and let rest for 2 minutes.Remove the fish from the pan but reserve the cooking juices in the pan.When the couscous is ready, toss it in the pan with the cooking juices so it absorbs all the flavors. Serve the fish on the couscous, top with orange salsa.Source: Missfresh.com
2
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1 Tbsp. (15 mL) butter
4 g coriander
1 cup (250 mL) Israeli couscous (tri-color)
1 1/2 cup (375 mL) water for couscous
10 oz sole fillets (2 1/2)
2 Tbsp. (30 mL) olive oil
1/2 lime
199 mL corn niblets
1/2 red onion
1 orange
1/2 thaï chili
Pan-seared Sole with Orange Salsa and Israeli Couscous
2
servings
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME
Ingredients
-
1 Tbsp.
(15 mL)butter
-
4 g
coriander
-
1 cup
(250 mL)Israeli couscous (tri-color)
-
1 1/2 cup
(375 mL)water for couscous
-
10 oz
sole fillets (2 1/2)
-
2 Tbsp.
(30 mL)olive oil
-
1/2
lime
-
199 mL
corn niblets
-
1/2
red onion
-
1
orange
-
1/2
thaï chili
Preparation
Bring salted water and israeli couscous to a boil in a pot over high heat, reduce to medium and simmer, uncovered, for 3 minutes or until all water has been absorbed. Set aside.
Peel and dice the onion.
Rinse and drain the corn.
Cut the orange into wedges.
Pluck the coriander leaves, zest 1/4 of the lime and press the lime juice.
Mix in a bowl with 1/2 of the olive oil and add salt and pepper to taste.
Chop the Thai chili (careful: wash hands thoroughly after handling) and add to the salsa to make it spicy (optional).
Heat a pan over high heat with remaining olive oil.
Add the fish, salt and pepper and cook 1 minute.
Flip and add the butter and cook for 1 minute more.
Remove from heat and let rest for 2 minutes.
Remove the fish from the pan but reserve the cooking juices in the pan.
When the couscous is ready, toss it in the pan with the cooking juices so it absorbs all the flavors. Serve the fish on the couscous, top with orange salsa.
Source: Missfresh.com
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
