Pan Roasted Red Snapper with Summer Couscous

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I am blown away by the support and encouragement you have shown me over these past couple of weeks, thank you all! The zeal behind my book is overwhelming and I now have even more fire in my belly to stretch myself and work harder than ever before. 

We have just returned from a holiday at the beach and though it was a much needed break I am looking forward to busily filling my days with cooking, shooting and enjoying family and friends under the bough of summer. 

While at the beach we had some amazing seafood freshly caught from the gulf, and I was reminded how fortunate we are to live so close to the sea! So in effort to lighten up our summer fare while still packing on the protein we have been whipping up this pan roasted red snapper along with an effortless "couscous" made entirely of vegetables. All the flavors of summer in a light and grain free dish!

Wishing you all wonderful and blessed week!

Easy Aioli

  • 1/2 cup mayonnaise
  • 1 TBS champagne or white wine vinegar
  • 1 TBS olive oil
  • 2 cloves of garlic, minced
  • pinch of salt

Cauliflower Couscous (serves 4-6)

  • 1 head of cauliflower
  • 1 cup diced yellow onion (about 1/2 of an onion)
  • 2 cups grape tomatoes, halved
  • 3/4 cup basil, chopped
  • 3/4 cup italian parsley, chopped
  • 1/2 TBS lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 TBS ghee (or butter)
  • 1/2 tsp salt
  • freshly ground pepper

Cut the cauliflower into small chunks (stalk discarded) and place in a food processor. Pulse until it resembles small grains of rice or couscous. Set aside.

Heat ghee in a dutch oven or large pot over medium heat. Add diced onion and cook until translucent, about two minutes.

Add tomatoes and cook for 5 minutes. Turn heat off and add cauliflower, herbs, lemon zest, lemon juice, salt and pepper. Stir until everything is combined. Place lid on pot and set aside.

Pan Roasted Red Snapper (serves 4)

  • 4 4ounce wild caught red snapper filets, skin on
  • 1 TBS ghee
  • salt and pepper

Heat ghee in a skillet over medium heat. Generously salt and pepper both sides of the filets.

When the pan is very hot carefully add the filets to the pan skin side up. Cook on each side for 3 minutes. 

Remove from heat, transfer to a plate and loosely cover with foil to keep warm.

To serve: 

Place a generous helping of couscous onto 4 plates. Top with a filet of snapper and then a dollop of aioli. Enjoy!