Dandy Summer Recipe Contest Finalist
1 cup vegetable broth
1/3 cup hoisin sauce
2 tablespoons sweet-chili sauce
2 teaspoons low-sodium soy sauce
2 tablespoons lemon juice
1 teaspoon teaspoon Sricha sauce (optional)
2 teaspoons cornstarch
6 cups cooked Israeli couscous (according to package directions)
1 1/4 cup Dandy Radish Ministicks
2 Dandy clementines, peeled, segments separated, and coarsely chopped
1/4 cup sliced almonds
2 tablespoons chopped basil leaves
2 tablespoons chopped Dandy cilantro
3 tablespoons olive oil
4 (5-6 oz.) skinless, center cut halibut fillets
Kosher salt, to taste
1/4 cup diagonally sliced green onions
Zest from Dandy clementine, if desired
Dandy lemon wedges, if desired
In a medium saucepan, over medium heat, combine vegetable broth, hoisin sauce, sweet chili sauce, soy sauce, lemon juice, and if desired, Sricha sauce. Whisk in cornstarch. Bring to a simmer while whisking frequently; let simmer 3-5 minutes, or until slightly thickened. Reduce heat to lowest setting; cover to keep warm.
In a large bowl, combine couscous, radish ministicks, clementines, almonds, basil, and cilantro. Toss to mix. Set aside.
In a large nonstick skillet, heat olive oil over medium high heat. Season halibut fillets with kosher salt to taste. When oil is hot, arrange the fish in the skillet. Cook, with moving for about 3 minutes or until golden and seared; flip and cook an additional 3-4 minutes, or until fish flakes easily with a fork. Remove from heat.
Toss the couscous mixture with about one -third of the sauce. Spoon couscous onto 4 plates, dividing into equal portions. Top each with a halibut fillet; drizzle remaining sauce, to taste, over each fish. Sprinkle with green onions. If desired, top with clementine zest and serve with lemon wedges. Serve immediately. Serves 4.
Recipe provided by Cooking Guru: Naylet LaRochelle