Mango Tilapia with Shrimp, Zuchini & Arugula Cous Cous

Ingredients
For the Fish & Shrimp

2 tilapia fillets
1/2 pound raw jumbo shrimp peeled and deveined (about 6)

1 cup EVOO

juice from half a lemon

salt
pepper
1 skewer

For the sauce
3/4 cup Mango Juice (I use this)
1/2 cup white wine
2 tbs heavy cream
1 shallot chopped
3 tbs butter

For the cous cous
1 zucchini, chunked
2 handfuls baby arugula
1 box of instant plain cous cous
3 tbs EVOO
1 cup EVOO
juice from half a lemon
salt
pepper
1 skewer

Directions
For the Fish and Shrimp

1. Beat the lemon juice into the EVOO until it emulsifies into a thicker yellowish consistency. Salt mixture liberally.
2. Salt and pepper fish and shrimp then toss into EVOO mixture
3. Add shrimp to skewers
4. Grill fish and shrimp on medium/high until fish is firm and shrimp are cooked through
5. Set aside

For the Sauce

1. Add juice, wine, and shallots to sauce pan and simmer on medium/medium high until reduced by half
2. Add cream and whisk until reduces and thickens (about 5 minutes)
3. Turn on low and whisk in butter 1 tbs at a time.

For the Cous Cous

1. Cook cous cous according to package instructions
2. Beat lemon juice into the cup of EVOO until emulsifies then add salt and toss zucchini into mixture coating it. RESERVE the mixture for the arugula.
3. Skewer the Zucchini chunks and grill until slightly tender and charred (you should do this with the fish and shrimp to save time)
4. Toss the remaining EVOO mixture into the arugula and coat the leaves
5. Add grilled zucchini and arugula to finished cous cous and toss with the 3 tbs of EVOO and salt and pepper

Plating
One fillet for each plate (serves 2) top with about 3 shrimp - drizzle sauce over and place cous cous to the side.