FRUIT OVER FISH
MAKES 2 SERVINGS.
3/4 cup pearl couscous
1/8 cup olive oil
1/8 cup sliced almonds, toasted
1 tbs chopped parsley
1/2 pound strawberries, hulled, diced
1 tbs balsamic vinegar
1/2 tbs unsalted butter
4 small fish fillets
In a pot, bring 1 1/3 cups water and couscous to a boil. Simmer per package directions until water is absorbed. Stir in 1 tbs oil, 1 1/2 tbs almonds, 1 tbs parsley, salt and pepper to taste. Cover to keep warm. Add strawberries and vinegar to a pan, cook 8 min. Remove from heat. Stir in butter, salt and pepper to taste. PAT fillets dry. Season with salt and pepper. In a pan, heat 1 tbs oil. Add fillets to pan, saute 2 min. then flip, cook until cooked through. Serve fillets over couscous. Spoon strawberry sauce on top. Garnish with remaining almonds and parsley, then SERVE...
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