Rockfish with orange, olive salsa and minted couscous

Rockfish with orange, olive salsa and minted couscous

Dairy-Free, Soy-Free

2 Servings, 680 Calories/Serving

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 serves 4)
  • 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



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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