In case you haven’t noticed, I really enjoy cooking fish for dinner. I’ve talked to many people who seem intimidated by working with fish, but it’s really so easy and has saved me many nights when I’m in a pinch to get something quick and healthy together. I purchase a lot of my fish frozen, from Costco or Publix…and I prefer and try to buy only wild. I don’t think I was comfortable cooking fish a few years ago as much as I am now…so if you’re new to it, just experiment with different techniques and recipes. My favorite way to cook it is pan seared like in this recipe or broiled like this Sockeye Salmon with Citrus Glaze…it’s quick, easy clean up and I really love the seasoned texture it gets after it’s cooked.
As far as a side dish for a busy night, you really can’t get any quicker than cooking up some couscous. I normally like to kick it up a bit by adding chopped veggies and eating almost like a salad but at room temperature. Play around with flavors and ingredients…this combination was very light and perfect for a nice summer meal.
Adobo Red Snapper with Confetti Couscous
Recipe from Aggie’s Kitchen
1 lb red snapper, if frozen defrost in fridge or under cold running water (I used frozen from Publix)
1 1/2tsp Adobo seasoning
2 tsp olive oil
1 box couscous (I like to use Near East)
1 1/4 cup water
2 tsp olive oil (optional)
2-3 green onions, chopped
1 red pepper, chopped
1 cup drained and rinsed black beans (I like to use Bush’s)
juice from 1-2 limes
Prepare couscous according to cooking directions, I like to use only half of the seasoning packet to reduce the sodium. Set aside.
Heat oil in non stick skillet over medium-high heat. Take fish fillets and pat dry with a paper towel. Sprinkle adobo seasoning on both sides of fish fillets and gently place into pan. Cook fish fillets 3-4 minutes on each side until slightly browned and flaky.
While fish is cooking, fluff your couscous with a fork and add chopped veggies, beans and lime juice. Gently toss to combine. Taste for salt and pepper.