Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Grilled Branzino with Eggplant Couscous
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- Level: Easy
- Total: 35 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 514
- Total Fat
- 26 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 58 milligrams
- Sodium
- 688 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 3 grams
- Sugar
- 4 grams
- Protein
- 31 grams
Branzino filets are an excellent choice for easy summer grilling. Here we quickly grill the fish with pieces of lemon until charred and tender. To serve, the fish is topped with a quick sauce of parsley, oregano, garlic, lemon and olive oil. Toasted pearl couscous is simmered with diced eggplant and tomato until tender and serves as a hearty, vegetable-loaded base for the fish.
- Level: Easy
- Total: 35 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 514
- Total Fat
- 26 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 58 milligrams
- Sodium
- 688 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 3 grams
- Sugar
- 4 grams
- Protein
- 31 grams
Ingredients
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Directions
- Heat 2 tablespoons olive oil in a medium skillet over medium-high heat until hot. Add the eggplant, season with salt and cook, tossing, until browned around the edges, 3 to 5 minutes. Push the eggplant to one side, then add another 1 tablespoon olive oil, the onion, tomato and sliced garlic; cook, stirring, until softened, about 3 minutes. Add the couscous, 1 1/4 cups water, the lemon peel and 3/4 teaspoon salt and bring to a boil. Stir and reduce the heat to low; cover and cook until the liquid is mostly absorbed and the couscous is tender, about 8 minutes. Season with salt and pepper.
- Meanwhile, preheat a grill to medium-high. Mix the remaining 3 tablespoons oil, 1 tablespoon warm water, the grated garlic, lemon juice, parsley, oregano, and salt and pepper to taste in a bowl.
- Oil the grill. Season the branzino with salt and pepper; arrange skin-side down on the grill and add the lemon quarters, cut-side down. Grill until the branzino is marked and almost cooked through, about 3 minutes; flip and grill until cooked through, about 1 minute more. Remove the fish and lemons to a plate.
- Add couscous to each plate. Top with the fish, skin-side up; spoon the herb sauce on top. Serve with the grilled lemon.
