In order to bring you the best organic produce, some ingredients may differ from those depicted.
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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
30
Instructions
2-serving instructions (4-serving modifications in red)
Wash produce before use
1
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.
*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.
2
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.
3
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.