Recipes

Red Snapper with Israeli Couscous and A Sweet Pea Mint Sauce

Salmon
Photo by Mac Kilduff

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yields

4 servings

    Israeli Couscous
  • 2 cups Israeli couscous
  • ½ pound asparagus
  • 1 tablespoon olive oil
  • ½ cup scallions
  • ½ cup medium diced carrot
  • ½ cup chicken stock
  • Salt and pepper 
  • Sweet Pea Mint Sauce
  • cup peas fresh or frozen
  • tablespoons olive oil
  • ¼ cup shallots
  • ½-1 cup chicken stock
  • ½ cup Greek yogurt
  • ¼ cup mint leaves
  • Salt and pepper
  • Red Snapper
  • tablespoon olive oil
  • 1 tablespoon canola oil
  • 4 7-ounce portions of red snapper (can substitute grouper or flounder)
  • Salt and pepper
steps

Israeli Couscous

  1. Fill medium saucepan ⅔ full of water and bring to boil over medium heat. Add couscous and cook until tender, about 6 minutes. Drain.
  2. Cut 2 inches off bottom of asparagus and discard. Cut remaining sections of asparagus into 1-inch pieces.
  3. Fill medium saucepan ½ full of water and bring to boil over medium heat. Add asparagus and cook for 2 minutes. Drain asparagus.
  4. Add olive oil to large sauté pan set over medium heat. Add scallions and carrot and sauté until tender. Add chicken stock to pan then add couscous and asparagus. Add salt and pepper to taste, and cook for 2 minutes.

Sweet Pea Mint Sauce

  1. Fill medium saucepan ⅔ full of water and bring to boil over medium heat. Add fresh peas and cook 3-5 minutes or until tender. If using frozen peas, cook for 2 minutes. Drain and reserve.
  2. Heat olive oil in medium saucepan set over medium heat and add shallots. Sweat shallots until tender.
  3. Add ½ cup stock to pan and then add peas. Stir to combine.
  4. Remove pan from heat and add yogurt and mint. Purée mixture in blender. Add additional stock if necessary to adjust thickness of sauce. Season with salt and pepper. Note: For smoother sauce, strain through a fine sieve. 

Red Snapper

  1. Heat large sauté pan set over high heat for 2 minutes. Add olive and canola oils to pan and heat for an additional 2 minutes. If oil begins to smoke, let pan cool before adding fish.
  2. Place fish skin side down and let cook 2-3 minutes. Turn fish and cook for additional 2-3 minutes. Remove fish from pan. Season with salt and pepper.
  3. To serve, place spoonful of couscous on plate. Place piece of fish on top of couscous and drizzle with mint sauce.
  • from Christina Oxford, Test Kitchen, Charleston, SC

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