Halibut with herb-citrus salsa and israeli couscous "risotto"
Salsa
Italian cuisine
My family and I recently returned home from a wonderful trip to Italy. My sister lives there, and one night before we left, she cooked us a feast. One of the dishes was a beautiful risotto, and I was reminded a) just how good a good risotto is, and b) that I should make risotto at home more often. <br />With that in mind, my thoughts turned to dinner. I'd bought a beautiful hunk of halibut and my garden was going wild in the herbs and greens department. A look in my pantry showed too little arborio rice for my hubby and me but I did see some Israeli couscous. Why not cook it as I would a risotto and use that as the base for the halibut? <br />Lovely! This was full of flavor, healthy and satisfying, and I will definitely make it again. It would be easy to tweak for a slightly different flavor profile too; for example, use the herbs you've got growing or that sound good to you; try grapefruit zest rather than orange; use a fish other than halibut if you prefer. <br />Enjoy!
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