Pan Fried Grouper Cheeks with Israeli Cous Cous
from Sticky, Gooey, Creamy, Chewy
from Sticky, Gooey, Creamy, Chewy
Pan Fried Grouper Cheeks
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1 1/2 lb grouper cheeks
Salt, pepper and garlic powder to taste
1/3 cup flour
3 tbsp butter
3 tbsp olive oil
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Season the fish with salt, pepper and garlic powder. Coat them in flour, patting off the excess. Set aside.
Season the fish with salt, pepper and garlic powder. Coat them in flour, patting off the excess. Set aside.
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Heat oil and butter In a large skillet or saute pan over medium-high heat. Pan fry the cheeks on each side until golden brown, about 1-2 minutes per side.
Heat oil and butter In a large skillet or saute pan over medium-high heat. Pan fry the cheeks on each side until golden brown, about 1-2 minutes per side.
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Israeli Cous Cous with Sauteed Vegetables
Israeli Cous Cous with Sauteed Vegetables
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4 tbsp butter, divided
4 tbsp butter, divided
1 large shallot, diced
1 carrot diced
1 cup frozen baby peas (or any vegetable you like, diced)
2 cups dried Israeli cous cous
2 cups water or chicken stock
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Melt 2 tbsp butter in a sauce pan over medium heat. Saute shallots and carrots until softened, about 3-4 minutes. Add the rest of the vegetables and saute until tender.
..Melt 2 tbsp butter in a sauce pan over medium heat. Saute shallots and carrots until softened, about 3-4 minutes. Add the rest of the vegetables and saute until tender.
Add cous cous and saute with vegetables about 1 minute.
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Pour in water or broth and the rest of the butter. Bring to a boil. When boiling, lower heat, cover and simmer until liquid is absorbed and cous cous is tender, about 20 minutes.
Pour in water or broth and the rest of the butter. Bring to a boil. When boiling, lower heat, cover and simmer until liquid is absorbed and cous cous is tender, about 20 minutes.
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Fluff and serve.
Fluff and serve.