One of the quickest dinners to get on the table, in my opinion, is a fish dinner. Most fish cooks up incredibly fast and there are so many ways to spice it up and keep it interesting. My favorite way to cook up fish is to pan fry it…all you literally have to do is season it, put it in a hot skillet and voila! – you have yourself a restaurant quality meal.
I tend to buy my fish frozen, usually from my local grocery when it’s on sale or at Costco. Frozen fish is typically very fresh, from what I understand they flash freeze it right after it’s caught and cleaned. On the other hand, if you live near water and have access to fresh-caught fish, by all means, enjoy it. I live near the ocean but still have trouble getting my fish super fresh…so frozen fish is my best option. You really can’t beat the convenience of having it waiting for you in the freezer…makes for great healthy dinners on the fly!
And to enjoy along with that delicious piece of fish? A couscous and veggie side dish that is equally delicious (and just as quick to put together!).
Adobo Red Snapper with Confetti Couscous
Recipe from Aggie’s Kitchen
1 lb red snapper, if frozen defrost in fridge or under cold running water
1 1/2tsp Adobo seasoning
2 tsp olive oil
1 box couscous (I usually pick up Near East)
1 1/4 cup water
2 tsp olive oil (optional)
2-3 green onions, chopped
1 red pepper, chopped
1 cup drained and rinsed black beans (Bush’s Beans are my bean of choice)
juice from 1-2 limes
Prepare couscous according to cooking directions, I like to use only half of the seasoning packet to reduce the sodium. Set aside.
Heat oil in non stick skillet over medium-high heat. Take fish fillets and pat dry with a paper towel. Make sure to dry well. Sprinkle adobo seasoning on both sides of fish fillets and gently place into pan. Cook fish fillets 3-4 minutes on each side until slightly browned and flaky.
While fish is cooking, fluff your couscous with a fork and add chopped veggies, beans and lime juice. Gently toss to combine. Taste for salt and pepper.