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ginger jalapeno pepper rice wine vinegar salt vegetable oil radishes cucumber yellow pepper almonds chicken broth curry powder ground cinnamon couscous red snapper sesame seeds stems fresh basil scallions
Viewed: 60 - Published at: 3 years agoIngredients
- 2 -inch piece fresh ginger, peeled and grated or minced
- 1 small jalapeno pepper, seeded and finely chopped
- 3 tablespoons rice wine vinegar or white wine vinegar, eyeball it
- Salt and freshly ground black pepper
- 6 tablespoons vegetable oil, divided, eyeball it
- 10 radishes, thinly sliced
- 1 seedless or English cucumber, thinly sliced
- 1 yellow pepper, seeded, quartered and cut into thin strips
- 1 (2-ounce) pouch sliced almonds, 1/4 cup, available on baking aisle
- 1 cup chicken broth
- 1 tablespoon curry powder
- 2 pinches ground cinnamon
- 1 cup couscous
- 4 (8-ounce) portions red snapper fillet, skin on
- 1/2 cup sesame seeds, un-toasted, available on spice aisle
- 1 bunch watercress, trimmed of thick stems
- 1 cup roughly chopped fresh basil, about 20 leaves
- 2 scallions, chopped
Method
- In a salad bowl, combine the ginger, jalapeno, vinegar, salt and pepper.
- In a slow steady steam, whisk in 3 tablespoons of vegetable oil.
- Add the radish, cucumber, yellow pepper and toss to coat.
- Let the veggies sit and marinate at room temperature while you prepare the sesame crusted snapper.
- Place a medium saucepan on the stove.
- Add the sliced almonds and toast over moderate heat then remove from pan and reserve.
- Return pan to stove top and add the chicken broth, 1 tablespoon of vegetable oil -- just eyeball it, curry powder and cinnamon.
- Raise heat and bring broth up to a boil.
- When it boils, add couscous to the pot and stir to combine.
- Cover the pot and turn off the heat and let the couscous stand until ready to serve.
- With a sharp paring knife, score the skin side of the snapper fillets by slashing 3, 1/8- inch thick cuts across the width of the fish.
- Season both sides of the fish with salt and pepper.
- Sprinkle and then gently press the sesame seeds onto both sides of the fish.
- Heat a nonstick large skillet over medium-high heat with 2 tablespoons of vegetable oil, 2 turns of the pan.
- Once the pan is hot, add the seasoned fish to the skillet skin side down.
- Saute the snapper for 4 minutes and if you find that the fillets bubble up in the center section, carefully press each fillet down with a fish spatula.
- Flip the fillets and continue to cook on the second side for 3 minutes or until the fish is cooked through and opaque.
- While the fish is cooking on the second side, finish off the ginger dressed snappy veggies and prepare the couscous.
- To the marinating vegetables, add the watercress and basil.
- Toss to combine.
- Remove the lid on the couscous.
- Add scallions and toasted almonds and fluff couscous with a fork.
- To serve, distribute the snappy veggies between 4 plates and top with the sesame crusted snapper; serve the couscous alongside.
