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