Blackened Scrod with Bok Choy Wrapped Couscous and Grilled Eggplant Sandwiches

Total Time:
1 hr 5 min
40 min
5 min
20 min

4 servings

  • Blackened Schrod:
  • Olive oil, for sauteing
  • Butter, for sauteing
  • 4 tablespoons unsweetened cocoa
  • 4 tablespoons onion powder
  • 4 tablespoons garlic powder
  • 4 tablespoons celery powder
  • 2 tablespoons thyme
  • 2 tablespoons rosemary
  • 2 tablespoons freshly ground black pepper
  • Cayenne pepper, to taste
  • 3 fillets of fresh scrod
  • Bok Choy Wrapped Couscous, recipe follows
  • Grilled Eggplant Sandwiches, recipe follows
Blackened Schrod:
  • In a medium-sized saute pan, heat equal amounts of butter and olive oil over medium heat. In a large bowl, combine all of the dry ingredients until they are integrated. Dip each fillet in the herb mixture until both sides are covered. Slowly place each fillet in the hot oil and saute them until they are blackened on each side and fully cooked internally.

  • Remove the fish from the pan and set aside.

  • A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Bok Choy Wrapped Couscous:
  • 1 head bok choy

  • 1 box plain couscous

  • Several tomatoes, chopped

  • 2 teaspoons olive oil

  • Salt and freshly ground pepper

  • Thoroughly clean the bok choy and separate the leaves from each other. Bring a large pot of water to a rolling boil and add the bok choy to the pot for approximately 1 minute. Remove the bok choy leaves and immediately put them in ice-cold water to stop the cooking process. Prepare the couscous according to the package directions. Finely chop a couple of tomatoes and add them into the prepared pot of couscous.

  • Flatten each leaf of bok choy and spoon a generous helping of couscous in the center. Wrap each leaf with the couscous inside. In a grill pan over medium heat, drizzle a small amount of olive oil and grill both sides of the bok choy until the wraps are heated through. Remove the wraps from the pan and add salt and pepper, to taste.

  • Grilled Eggplant Sandwiches

  • Olive oil, for sauteing

  • 1 eggplant, sliced lengthwise

  • 1 red pepper, julienne

  • 1 squash, julienne

  • Several asparagus spears

  • 4 ounces goat cheese

  • Salt and freshly ground pepper

  • In a medium sized grill pan, heat just enough olive oil to saute the vegetables. Clean and slice all of the vegetables and saute them in the pan until they are slightly tender. In the pan, stack several julienne strips of red pepper, squash and asparagus on top of a slice of eggplant. Generously spread goat cheese on top the vegetable stack and place another slice of eggplant on top of the stack to create a "sandwich." Heat the stacks until the cheese begins to soften and then remove them from the pan. Add salt and pepper, to taste.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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