Zahtar Arctic Char with Citrus Couscous Salad with Olivum Reserve Extra Virgin Olive Oil, Fresh Blood Orange Olive Oil & Balsamico Bianco.
Ingredients
Zahtar Actic Char
-
- 4 – 6 oz Arctic Char Filets, skin on
- 2 Tbsp Olivum Reserve Extra Virgin Olive Oil
- 4 Tsp Zahtar
- Sea Salt and Fresh Ground Pepper, to taste
Citrus Couscous Salas
- 2 C Couscous, prepared
- 2 Tbsp Fresh Blood Orange Olive Oil
- Juice from ½ an Orange
- 2 Tbsp Balsamico Bianco Vinegar
- 1 English Cucumber, diced
- 1 C Cherry Tomatoes, halved
- 2 Tbsp Mint, finely chopped
- 2 Tbsp Parsley, finely chopped
- Sea Salt and Fresh Ground Pepper, to taste
Zahtar Arctic Char with Citrus Couscous Salad
Preparation
Zahtar Arctic Char
Rub Arctic Char filets with Olivum Reserve olive oil and season with sea salt and fresh ground pepper. Rub each filet with approx. 1 tsp of Zahtar.
Heat a large skillet over medium-high heat. Coat the bottom of the skillet with Olivum Reserve Olive Oil, place filets skin side down and sear until the skin is crisp, approx. 4-6 minutes. Flip filets over and cook 1-2 minutes more, until fish is opaque and flakes easily with a fork.
Citrus Couscous Salad:
In a small bowl whisk Fresh Blood Orange olive oil, fresh squeezed orange juice, and Balsamico Bianco Vinegar.
Toss prepared couscous with diced cucumber, halved tomatoes, herbs and dressing. Season to taste with sea salt and fresh ground pepper.
To serve: Plate a bed of Citrus Couscous Salad and to with a Zahtar fish filet. Finish with a drizzle of Fresh Blood Orange Olive Oil and a sprinkle of finely chopped parsley.
