Tilapia over couscous with citrus beurre blanc and frisée-arugula salad

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

Tilapia over couscous with citrus beurre blanc and frisée-arugula salad

20-Minute Meal

Tilapia over couscous with citrus beurre blanc and frisée-arugula salad

Soy-Free, Pescatarian, Spicy, Protein Plus

2 Servings, 700 Calories/Serving

20 Minutes

Make no mistake. Beurre blanc is one of those classic French sauces that’s guaranteed to make your mouth water. Made with butter, citrus, and champagne vinegar, this rich and creamy blend pairs wonderfully with fish. 

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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.
  • ½ cup pearl couscous
  • 2 tablespoons butter
  • 1 head organic frisée or other chicory lettuce
  • 3 tablespoons dry-roasted almonds
  • 2 tablespoons currants
  • Sunbasket honey-lime vinaigrette base (lime juice - onion - honey - Aleppo chile flakes)
  • 1½ ounces organic baby arugula or other leafy greens
  • Fish options:
  • 2 sustainably raised skinless tilapia fillets (about 5½ ounces each)
  • 2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan halibut fillets (about 5 ounces each)
  • 2 tablespoons orange juice
  • 2 tablespoons champagne vinegar
Ingredient IQ

Despite being tiny in size, currants pack a nutritional punch. Currants are a type of dried grape variety that provide polyphenol antioxidants, fiber, and potassium—all important nutrients for good heart and gut health.

Nutrition per serving

Calories 700, Total Fat 41g (53% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 145mg (48% DV), Sodium 190mg (8% DV), Total Carb. 47g (17% DV), Fiber 9g (32% DV), Total Sugars 13g (Incl. 4g Added Sugars, 8% DV), Protein 42g
Contains: Milk, Tree Nuts (almond), Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt " + "per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility " + "that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, " + "Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

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

Wash produce before use

1

Cook the couscous

Bring a medium sauce pot of generously salted water to a boil. Add the couscous and cook until just tender, 4 to 6 minutes. Drain the couscous, then return to the pot and toss with 2 to 3 teaspoons oil; season to taste with salt and pepper. Cover and keep warm. 

While the water is heating and the couscous is cooking, start preparing the rest of the meal.

2

Prep the ingredients

  • Cut the butter into ½-inch pieces; refrigerate until ready to make the beurre blanc.
  • Trim the root end from the frisée, coarsely chop the frisée. 
  • Coarsely chop the almonds.

In a medium bowl, stir together the currants and honey-lime vinaigrette base.

3

Cook the fish

  • Pat the fish dry with a paper towel; season lightly with salt and pepper. 

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the fish (skin side down for the salmon) and cook until lightly browned (and the salmon skin is crisp), 3 to 4 minutes for tilapia and 4 to 5 minutes for salmon or halibut. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes for salmon or halibut, and 3 to 4 minutes for tilapia.

Transfer the fish to a plate and cover to keep warm. Do not clean the pan.

4

Make the citrus beurre blanc

In a small bowl, stir together the orange juice and champagne vinegar.

In the same pan used for the fish, add the orange juice–vinegar mixture and cook over medium heat until thickened slightly, about 1 minute. Remove from the heat, add the butter a few pieces at a time, and swirl until melted. Season to taste with salt and pepper. 

5

Make the frisée-arugula salad

To the bowl with the currants and vinaigrette base, add the frisée, arugula, almonds, and 2 to 3 teaspoons oil and toss to combine. Season to taste with salt and pepper. 

Serve

Transfer the couscous and frisée-arugula salad to individual plates. Top the couscous with the fish, spoon over the citrus beurre blanc, and serve.

Kids Can!
  • Stir the currants and vinaigrette base.
  • Time the cooking.
  • Assemble the salad. 
  • Transfer the salad to plates.