Pan Fried Grouper Cheeks with Israeli Cous Cous
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.
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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.
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Israeli Cous Cous with Sauteed Vegetables
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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.
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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.
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Fluff and serve.