Now that the weather has warmed up, my very favorite thing to do is to sit on my back porch and thumb through my old Donna Hay magazines. The pictures are beautiful, the magazine is elegant and when accompanied by a glass of wine, it truly is a treat. And in case you are wondering, I promise I don’t get any kind of endorsement from her, she is is Australia and doesn’t even know I exist. Though if she did know who I was, I am sure we would be BFF’s.
So, while thumbing through Issue #49, I saw a recipe for Coriander, Mint and Lemon Fish. All of my favorite flavors! She gives you the main recipe for the fish (with instructions on how to freeze it) and then 3 recipes to use it in. Since I had some Israeli couscous in my pantry, I settled on the couscous salad, though the Fish and Pea Curry and Crispy Fish with Asparagus and Corn also sounded delightful.
This was wonderful. Really flavorful. I was kind of doubtful because there is no dressing on the salad, but it really does get all the flavor it needs from the fish. I had leftovers for lunch the next day and it was even better!
Cilantro, Mint, and Lemon Fish Couscous Salad
- 4 cloves garlic, crushed
- 1 cup chopped mint leaves
- 1 cup chopped cilantro
- 2 T. lemon zest
- 1/4 cup vegetable oil
- kosher salt and fresh ground black pepper
- 4 firm white fish fillets (I used tilapia)
- 2 cups cooked couscous
- couple handfuls of baby spinach leaves
- pint of halved cherry tomatoes
- sliced red onion (I omitted)
Place all the ingredients up to the fish in a food processor and process until smooth. Place fish fillets on a baking sheet and spread marinade over both sides of fish. Let sit while you preheat your oven to 400. Roast fish for 8-10 minutes or until cooked through, chop into bite sized pieces.
Place cooked couscous, spinach, and tomatoes and fish in a bowl, toss to combine. Drizzle with a little extra virgin olive oil before serving.