Moroccan Roast Seafood with Vegetables


dscn3636This was a BIG hit.  For the Israeli couscous, I simply sauteed a little curry powder, salt, and garlic in EVOO, then added the couscous and tossed to cover.  Then addded water, covered, and cooked like basmati rice (15 minutes on the heat, 15 minutes off, never lift the cover).

The seafood and veggies were marinated for about 30 minutes (separately) in a mixture of EVOO, lemon juice, garlic, curry powder, cinnamon, turmeric, salt, pepper, and a little cayenne on the seafood only.  The book said to refrigerate during this time.  I didn’t bother.

The seafod itself was a mixture of tilapia and sea scallops.  The recipe calls for mahi mahi and shrimp, but I think almost any combination of mild white fish and shellfish would work.  I’d love to have this with something like halibut and lobster.  Mmmmm, lobster.  The veggies are just red bell peppers and red onion – again, you could use almost any combination.

While everything is marinading, preheat the oven to 450F.  Cook the veggies for about 25 minutes and the seafood for about 10 (in separate pans).  Serve over couscous.  Yum!

Dylan Report: BIG thumbs up!!  Since I added cayenne to the seafood, I only served him couscous and veggies, and also threw in a few raisins for good measure.  He ate it all up with his spoon and then begged for more bites off of Mommy and Daddy’s plates.  I call that a win.  Good thing there’s extra couscous left – he can have it tomorrow for breakfast.

dscn3637

,

  1. No comments yet.
(will not be published)