Citrus Marinated White Fish
Micro Green Salad with Israeli Cous Cous
For This Recipe You Will Need
1lb White Fish (We used Cod)
Extra Virgin Olive Oil
Tonight’s Dinner was so easy, so yummy, so fresh, and wonderfully summery. The ingredients are VERY simple, the salad was simply dressed, the fish was amazing and the cous-cous added the perfect amount of grain to finish it off. I hope you love it as much as we did tonight!
Start by marinating the fish. In a large Ziplock bag put fish, drizzle about 2-4 tablespoons of Extra Virgin Olive Oil. Add about 1/4 cups of chopped cilantro and 1/4 cups of chopped garlic chives. I also added the juice of one Lemon and one lime, 4 turns of the pepper grinder and seal the bag and set aside to marinate.
Cook the Cous-Cous in Chicken Stock according to package instructions.
For the Micro Greens, we used some growing in our back yard! It was probably the best salad I’ve had in my life because we felt wonderful and proud of our Urban bounty! The salad dressing is VERY simple; just olive oil, lemon and salt and pepper. Because the greens have such wonderful flavor you can completely omit the lemon and just enjoy it with a really good olive oil and salt and pepper.
In a small bowl put the juice of a half lemon, 4 grinds of salt and 4 grinds of pepper into the bowl. Drizzle about 1 cup of Extra Virgin Oil oil into the bowl while whisking briskly. Dress the salad and add more salt or pepper to taste. Reserve a small amount for the fish at the end of grilling-yummy extra virgin olive oil!!
After the Cous Cous is cooked and your salad is dressed turn a grill pan on to Medium-High heat.
I removed the Fish from the bag and added a bit of the juices to the pan as well. Cook for about 3-5 Minutes on the first side and an additional 3-5 minutes on the other depending on how you like your fish done. Drizzle with remaining Salad Dressing
Plate and Enjoy!