Advertising
Advertising
Ingredients
Moroccan-Spiced Rockfish
2 6 oz fillets of rockfish
1/3 cup extra virgin olive oil
1 lemon, zested and juiced
2 large garlic clove, minced
1 tsp Moroccan spice, store-bought or homemade see notes for recipe.
1/4 tsp Kosher salt
Couscous Salad
1 cup uncooked couscous
vegetable broth amount depends on instructions for your couscous; simply replace suggested water with vegetable broth
1 TBSP extra virgin olive oil
1/8 tsp kosher salt
1/4 cup raisins
1/4 cup roughly chopped dried apricots
1 cup roughly chopped grape tomatoes
1 cup roughly chopped cucumber
1/4 cup sliced or roughly chopped green olives
1/2 cup roughly chopped flat-leaf parsley
1 TBSP roughly chopped mint leaves
1/2 lemon, juiced
1/2 cup slivered almonds, toasted
Kosher salt, cracked black pepper, and smoked paprika (optional), to taste
Mint Yogurt Sauce (optional)
1 cup plain Greek yogurt
1/2 cup finely chopped mint leaves
2 cloves of garlic, sliced
1 TBSP freshly squeezed lemon juice
1/2 tsp ground cumin
1/4 tsp cayenne
Kosher salt and cracked black pepper, to taste
Instructions
Mint Yogurt Sauce.
Put yogurt, mint, garlic, lemon juice, cumin, and cayenne in a small bowl and whisk together until well blended. Hit it with some salt and pepper to taste. Let the mixture sit at room temp, covered, for 30 minutes. Serve, or transfer to an airtight container and keep in the fridge for up to a week.
Moroccan-Spiced Rockfish.
Pre-heat oven to 400° F.
In a bowl, add the olive oil, lemon juice and zest, garlic, Moroccan spice, and salt. Whisk together with a fork until cohesive. Place the fillets into a large freezer bag or plastic container. Pour the marinade in over the fish, seal the bag or container, and gently toss around to coat. Place in the fridge and marinate for 30 minutes. In the meantime, make your couscous salad and mint yogurt sauce.
Couscous Salad.
Prepare your couscous as per the packages instructions, replacing the suggested water with vegetable broth (optional, but suggested). When the couscous is ready, stir in the raisins and dried apricots, cover, and set aside.
In a large bowl, add the tomatoes, cucumbers, olives, parsley, mint, and lemon juice. Toss to coat. Transfer the couscous mixture into the bowl with the veggies, and toss to combine.
Heat a dry saucepan over medium-low heat. Add the almonds and toast, tossing often, until lightly golden brown and toasted; about five minutes. Add to the couscous salad; toss the couscous salad once more to mix. Set aside.
Cooking the Moroccan-Spiced Rockfish.
Transfer the marinated rockfish to a baking dish. Pour the remaining marinade over the fish and bake, uncovered, for about 8-10 minutes, or until the fish is opaque, flaky, and has an internal temperature of 145° F. Rockfish fillets aren't overly thick, so they cook quickly. Better to check on it earlier and not overcook it.
When done, serve over couscous salad and drizzle with mint yogurt sauce.
Advertising