Sesame Crusted Halibut w/ Citrus Israeli CousCous

This recipe is very simple to prepare and makes a wonderful dish to serve for a dinner party or for your family. Feel free to use different seafoods like; scallops, salmon, tuna or shrimp.

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Enjoy!




Sesame Crusted Halibut w/ Citrus Israeli Cous Cous
and Sauteed Baby Bok Choy


INGREDIENTS:

5 ounces Halibut Filet
1 Cup Israeli Cous Cous
4 ounces Baby Bok Choy (cut in ½ lengthwise)
1 ounce Red Pepper (small dice)
1 ounce Red Onion (small dice)
1 ounce Celery (small dice)
1 Cup Orange Juice
1 Tbs. Fresh Cilantro (washed and chopped)
1 Tbs. Italian Parsley (washed and chopped)
½ Tbs. Butter
1 Tbs. Black Sesame seeds
1 Tbs. White Sesame seeds

METHOD:

Preheat oven to 425 degrees.

Boil 1 quart of salted water and cook the couscous like you would cook pasta. It will take 5-6 minutes to cook the couscous. Once the couscous is tender strain into a colander.

Blanch the bok choy in salted boiling water. Cook for 3-4 minutes or until tender and then place in an ice bath.

Season the Halibut with salt and pepper and coat in the black and white sesame seeds. Preheat a sauté pan with 1 tbs. of olive oil and sear the fish on one side for 5 minutes. Flip the fish and place into the oven for another 6-7 minutes.

Preheat a sauté pan with 1 tbs of olive oil. Add the onions, peppers and celery and sauté until they become tender. Add the couscous, orange juice and butter. Cook until the orange juice has reduced by 2/3. Season with s & p and add the chopped herbs.

Heat the bok choy in a sauté pan with ½ tbs. of olive oil and season with S & P.