I was inspired for this recipe by a beautiful Steelhead Trout my fiance, Jody Lake, caught in the Thunder Bay River last weekend. You really can't get anything fresher, but any white flesh fish would work wonderfully for this meal.
Honestly, I wasn't sure what would go great with this fish, since I don't cook with it a lot, but luckily a container of pearled couscous was calling to me from the pantry. Paired with the ever present grapefruit that I always seem to have on hand and more kale, you have dinner fresh from my kitchen to yours. I was surprised how easy this was to bring together in less than a half hour. Enjoy!
-1 TBSP grapefruit zest
-Juice of one pink grapefruit, divided
-White flesh fish like Trout or Whitefish (4 servings)
-3 TBSPs olive oil, divided
-2 TSP red pepper flake, divided
-1 cup pearled couscous
-2 cups chopped kale
-1 shallot sliced thin
-2 cups water or stock (chicken or fish)
-salt and pepper to taste
Marinate the fish in one half of the grapefruit juice and 1 TBSP of olive oil. Set aside. If you have left over grapefruit vinaigrette from this recipe (click here)this would work great too. Set in the fridge for at least 30 minutes or overnight.
Ready to eat? Take your zester or box grater and run the outside of a well cleaned grapefruit across it. Don't go down too far into the white pith. In a small bowl, add 1 TBSP of olive oil to the other half of grapefruit, zest and 1 TSP red pepper flake.
Set a heavy bottom skillet over medium heat and add 1 TBSP olive oil, kale, shallots and dust with 1 TSP of red pepper flakes. Stir frequently until the kale has wilted but is still vibrant green and add a splash of water. Stir until the water has evaporated and remove from the pan.
Return the pan to heat, wipe out excess water and add dry couscous. Allow the couscous to toast until slightly browned then add water to the pan. Stir frequently and cook until the water has evaporated completely, about 15 to 20 minutes. Meanwhile, while the pearl couscous is cooking, take the fish out of the marinade and prep the grill. The fish will take about 5 to 8 minutes each side to grill. Be sure to season each side of the fish with salt and pepper.
To finish the meal, add the kale and shallot back to the couscous then stir to combine. Dress the couscous to taste with grapefruit juice, zest, olive oil and red pepper flake mixture. Dust with a bit of salt and plate 3/4 of a cup per serving of fish. This recipe serves 4.
I'd love to hear your feedback!
Email me at Kelly@BayAthleticClub.com.