In order to bring you the best organic produce, some ingredients may differ from those depicted.

Rockfish with orange, olive salsa and minted couscous

Dairy-Free, Soy-Free

2 Servings, 680 Calories/Serving

5–20 Minutes

Harissa, cumin and garlic give full-flavored rockfish some personality in this dish, while an orange and black olive salsa liven up a side of couscous tossed in fresh mint.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

¾ cup couscous
2 5-ounce rockfish fillets
Moroccan spice mix
1 shallot
1 cara cara orange
¼ slice preserved lemon peel ¼ cup kalamata olives
small bunch parsley
small bunch mint
1 lime
¼ teaspoon cumin
¼ teaspoon coriander

Nutrition per serving

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Steam couscous, prep ingredients

Heat 1 cup water on high in saucepan until it simmers. Add salt, 1 teaspoon oil and couscous, bring to a boil, then take off heat. Cover and let steam until the fish is finished cooking. While the couscous is steaming:
*Rub fish with spice mix.
*Peel and mince shallot.
*Peel, cut in half and slice oranges into half moons.
*Minced preserved lemon.
*Slice olives in half.
*Roughly chop parsley.
*Chiffonade mint.

Make salsa

Toss together shallot, oranges, lemon, olives and parsley in a bowl. In a separate bowl, combine juice of ½ the lime with 1 tablespoon olive oil and coriander spice mix. Mix into salsa and season with salt to taste.

Sear fish

Heat 2 tablespoons oil on high in sauté pan until shimmering. Sear fish until flakey and golden brown, 2 to 3 minutes each side.

Plate, serve

Uncover couscous and fluff with fork. Stir in mint. Serve couscous on a plate with fish and top with salsa.

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