Blackened Redfish with Mediterranean Couscous & Grilled Asparagus

Blackened Redfish with Mediterranean Couscous & Grilled Asparagus

Blackened Redfish with Mediterranean Couscous & Grilled Asparagus

Directions

  1. Lightly coat the Empire’s Treasure® Redfish Fillet with olive oil and season evenly with blackening seasoning. Sear in a hot sauté pan or on a flat-top until well browned and the fish reaches an internal temperature of 145°F.
  2. Toss the warm pearl couscous with roasted red pepper, Kalamata olives, parsley and lemon juice. Season to taste. Lightly oil and season the asparagus, then grill until tender with a slight char.
  3. Arrange the Mediterranean couscous and grilled asparagus on the plate. Position the blackened redfish over the couscous and finish with a fresh lemon twist.

Ingredients

  • 1 (10 - 12 oz.) Empire's Treasure® Redfish Filet, skinless & boneless
  • 1 tbsp. oil, olive
  • 1 1/2 tsp. blackening seasoning
  • 1/2 cup couscous, pearl, cooked
  • 1/4 cup roasted red pepper, diced
  • 1 tbsp. olive(s), Kalamata, pitted, sliced
  • 1 tbsp. parsley, fresh, chopped
  • 1 tsp. lemon juice, fresh
  • 5 to 6 spears asparagus, trimmed
  • Kosher salt and fresh black pepper, to taste
  • 1 lemon peel, twisted, for garnish

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