I like serving couscous in the summer, you don’t really have to cook it, you can make it a day ahead and you can serve at room temperature. So here is how I did it this time.
I took a red onion, red, green and yellow pepper and diced them pretty small and sautéed them in some good olive oil with some salt & pepper and chopped fresh garlic. Put that in a mixing bowl to cool while I cooked the couscous.
I like the Israeli couscous because it is bigger than the regular one. I used two boxes this time, cooked with chicken stock instead of water for extra flavor. Cook per the instructions on the box, just be careful not to over-cook it because it will turn to mush and you really don’t want that.
Take the freshly cooked couscous and combine it with the onion and pepper mixture. Here you might have to add a little olive oil and check your salt & pepper seasoning.
Let it cool and then cover it and store it in the fridge.
We were having some people over and I was grilling dinner by the pool so I thought some shrimp bruschetta would be a light start to the meal that goes very well with some white wine.
Before the guests came I had already cooked the shrimp in some water, flavored with lemon juice, peppercorns and white wine, shocked them in some ice water and cut them in half the log way.
I had some pesto and some roasted red peppers left over from making dinner a few nights ago so I used them also.
I had picked up a nice baguette from the bakery sliced it, brushed on a little olive oil and toasted them on the grill. Spread a little pesto on the bread, laid some of the roasted peppers on top, topped that with the shrimp halves laid out nicely. Then topped the shrimp with a piece of the roasted red pepper again and some chopped basil for garnish. Finished everything with a light sprinkle of good extra virgin olive oil and some coarse salt & pepper.
I have to admit they didn’t last long and they were really good.
My dad came down to Florida to visit for a few days and I know he likes fish so I whipped this one up for him after getting him from the airport while he enjoyed the warm weather and the sunset.
Lightly oil a sheet pan and heavily season both sides of the fish with blackening seasoning.
Peel a nice ripe pineapple and cut into small pieces, toss into a mixing bowl add 1 of each finely diced red & green peppers and ½ of a red onion, 1 jalapeño finely diced, ½ cup of good quality olive oil, 1/4 cup fresh squeezed lime juice, a bunch or so of cilantro (some people love it and others hate it, it is up to you) and some salt and pepper. Mix well and set in the fridge of about an hour.
I had some zucchini in the fridge so I cut it up, rubbed it with some olive oil and dusted them with some seasoned salt. Headed out to the grill and fired it up on high.
Put the fish on a pan onto the grill and close the lid. Cook for about 10 minutes then flip over while you cook the zucchini on the other side of the grill maybe for another 10 minutes. You will know the fish is cooked when it flakes apart.
Take the pineapple relish out of the fridge before you head out to the grill so it comes to room temperature.
Today for dinner as you can see I served the blackened fish over some sweet potato mash with the pineapple relish and the grilled vegetables.