1 whole bronzino cleaned
2 tbsp red pesto (I used kim kushner cuisines recipe)
1 tbsp capers
1/4 cup kalamata olives pitted and halved
2 tbsp olive oil
1/4 c parsley
Salt and pepper to taste
1 cup Isreali couscous
1.5 cups water
2 tbsp red pesto
Salsa
2 plum tomatoes, diced
2 tbsp kalamata olives, chopped
1 tbsp chopped parsley
1 tbsp olive oil
Salt and pepper to taste
Preheat the oven to 400F Rub the entire fish with the red pesto.
Place capers and olives on the inside and outside of the fish and stuff the parsley inside that cavity. Sprinkle salt and pepper outside and inside to taste. Place on a sheet pan lined with parchment and bake for 25-30 minutes or until the skin is crisp and the flesh flakes easily.
Couscous
In a medium saucepan pour a bit of oil and the pesto into the pot and heat over medium until fragrant. Add the couscous and toast for 2 minutes or until it begins to brown. Pour the water over the couscous and bring to a boil. Cover the pot and lower to a simmer. Cook for 15 minutes and then allow it to sit untouched for 10 minutes.
Salsa
In a medium bowl mix the tomatoes, olive and parsley. Drizzle with olive oil and sprinkle with salt and pepper.
To serve
Lay the couscous over the dish, place the fish on top and top with the salsa to serve.
Pareve
Almond Chocolate Chunk Biscotti
Maxwell House Coffee Rub
3 tbsp Maxwell House instant coffee
1 tbsp garlic powder
3 tbsp paprika smoked or regular
1 tsp onion powder
1 tbsp + 1 tsp kosher salt
3 tbsp brown sugar
1/2 tsp cayenne pepper
2 tsp cinnamon
1/2 tsp freshly ground black pepper
Mix. Adjust to your preference. Save in a sealed container or jar
Here’s how I used this spice rub:
Potatoes
1 lb mini potatoes, halved
2-3 tbsp spice mix
3-4 tbsp oil
Salt to taste
Toss and Roast on a sheet pan at 400F for 30 mins cut side down
London Broil
1/4 c spice mix
2 tbsp olive oil
2 lb London broil
Salt and pepper to taste
1. Heat oven to 350F
2. Rub London broil completely with spice mix
3. Heat a pan over medium heat until hot
4. Add oil and sear 3-5 minutes per side just until a crust forms
5. Bake 15-20 mins or until thermometer registers to 125 F
6. Rest for 10 mins before slicing and serving
Other ideas that I would totally use:
Roasted vegetables
Lemon Protein Balls
Protein balls:
• 1 c Almonds
• ¼ c shredded Coconut plus more for rolling
• 1 tbsp Turmeric
• Lemon zest of 2 lemons
• 1 tsp Vanilla
• 4 c pitted Dates
• 1 tbsp chia seeds
• ½ tsp salt
• 2 tbsp water or as needed
Process all ingredients in a food processer until a paste forms. Roll into 1 tsp size balls. Coat in coconut. Freeze until ready to eat.