PACIFIC HALIBUT AND AMERICAN WILD SHRIMP WITH MEDITERRANEAN COUSCOUS
LEMON GARLIC HALIBUT AND GARLIC AM WILD SHRIMP WITH MEDITERRANEAN COUSCOUS on the July 2017 menu
Prepare the couscous RECIPE before cooking either the halibut and shrimp. Set aside. For halibut, first follow directions for lemon garlic marinated halibut. Remove from marinade and proceed to prepare as follows.
¼ cup AP flour or cornstarch of blend of both
S P C to taste
4 – 4oz pieces of lightly marinated Pacific halibut
4-8 pieces of wild American shrimp
Grapeseed oil as needed for searing seafood
Pre heat oven to 400ºF. Preheat sauté pan on medium high to fry the halibut.
Blend flour, cornstarch and seasonings; dust one side of marinated halibut pieces; shake off excess and place flour side down into heated oil in sauté pan. Sear until fish releases from the bottom of the pan and a golden crust has formed.
If ready, turn each over and finish preheated oven for 4-6 minutes or until fish just flakes when pinched or reaches 137º F. Or if you need time to finish other items first, remove fish to oiled sided cookie sheet until time to finish in the oven.
Meantime, when fish goes into the oven, plate-up the couscous using ring molds or just large scoop. As fish is finished place each piece on top of couscous at an angle.
Now start the shrimp. First, pre-heat stove top grill on medium high heat. Oil it lightly with grapeseed oil. When hot enough, and when the shrimp is the last item to be cooked, place it onto the grill. Watch and do not turn shrimp over until you see the deveined slot in the back of the shrimp begin to become opaque. Then turn them over and turn off heat and remove them, two per plate alongside the halibut. Serve immediately.