Friday, February 27, 2015

ZA' ATAR FISH WITH COUSCOUS KALE AND FETA CHEESE ENJOY DAN:

ZA’ ATAR FISH WITH COUSCOUS KALE AND FETA CHEESE by CHEF DAN:
Serves 4

INGREDIENTS:
1 cup couscous
1 teaspoon sea salt
2 tablespoons olive oil
4 (6 Oz) cat fish, arctic char, or sea bass skin on 3/4-inch thick
3/4-teaspoon freshly ground black pepper
8 teaspoons za’atar seasoning (recipe to follow)
1 pound kale leaves roughly chopped
1/4-cup white wine
1/4-cup pomegranate seeds
1/2-cup feta cheese, crumbles
1-tablespoon lemon juice

DIRECTIONS;
1.   Cook couscous according to package directions:
2.   Once cooked, drain and transfer to a bowl.
3.   Season fish fillets with 1 tablespoon olive oil and salt and pepper.
4.   Rub each fillet with za’atar.
5.   Add 1 tablespoon oil over medium-high heat when sizzling.
6.   Add fish fillets, skin side down, and sear until golden brown and crispy 4-6 minutes.
7.   Flip fish and cook 1-2 minutes more.
8.   Transfer to a platter.
9.   To the skillet add kale, wine 1/4-teaspoon EACH salt and pepper.
10.                Add chard mixture to the bowl with couscous.
11.                Fold in pomegranate seeds, feta, and 1/2-tablespoon oil.
12.                Pour in lemon juice and stir to combine.

ZA’ATAR SPICE RECIPE:  (make 3/4-cup)
1/4-cup ground sumac
2 tablespoons EACH thyme, ground marjoram and lemon pepper
3 tablespoons toasted sesame seeds
1 teaspoon EACH sage and basil
2 tablespoons coarse salt

DIRECTIONS:
1.   In a spice grinder; pulse ingredients into a powder are formed.

ENJOY DAN:                              BON-APPETITE

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