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Saturday, June 2, 2012

Cornmeal Crusted Halibut over Roasted Grape and Onion Couscous

My favorite part about cooking, is undoubtably the creativity it offers. I love meandering through the grocery store, waiting for an idea to spark, or finding one ingredient and experimenting to find complimentary flavors. Without following a recipe, it's hard to know if the end result will be worth eating, but when it is, the reward is even greater! Last night, was a prime example, I had some extra grapes and avocado on hand and pondered the bazaar idea of pairing the two together. Oddly enough, roasted grapes create a deep sweetness which enhance the creamy richness of the avocado. As for the halibut, I simply encrusted the fillet with a cornmeal and parmesan mixture and sauteed with olive oil. I will give you the couscous and grape recipe for you to experiment with at home. I hope you enjoy! 

Roasted Grape and Onion Couscous
Serves 2-3 

2 tbsp olive oil 
2 large red onions, sliced into thin strips 
2 cups red grapes
1/4 cup balsamic vinegar 
2 tbsp freshly minced garlic
Salt and pepper 
1 tbsp lemon juice  
2 cups quick couscous, prepared

In a large skillet, add olive oil over high heat. Add chopped red onion and sauté 2 minutes, then add grapes and cook another 2 minutes. Next, add the garlic, balsamic, salt and pepper. You'll want to keep the heat up high until you get light char marks on your onions and grapes. Once grapes and onion have lightly charred, reduce heat to a simmer and add lemon juice. Pour in couscous and mix. Serve with fish, meat or alone. 

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