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
- Beat the lemon juice into the EVOO until it emulsifies into a thicker yellowish consistency. Salt mixture liberally.
- Salt and pepper fish and shrimp then toss into EVOO mixture
- Add shrimp to skewers
- Grill fish and shrimp on medium/high until fish is firm and shrimp are cooked through
- Set aside
For the Sauce
- Add juice, wine, and shallots to sauce pan and simmer on medium/medium high until reduced by half
- Add cream and whisk until reduces and thickens (about 5 minutes)
- Turn on low and whisk in butter 1 tbs at a time.
For the Cous Cous
- Cook cous cous according to package instructions
- 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.
- Skewer the Zucchini chunks and grill until slightly tender and charred (you should do this with the fish and shrimp to save time)
- Toss the remaining EVOO mixture into the arugula and coat the leaves
- 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.
