Lime-Miso Glazed Snapper with Couscous

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8

The lime-miso glaze gives this fish a bright and pleasing taste. The couscous serves as a nice, simple backdrop for the well-flavored fish.

Ingredients

1 large onion, chopped
1 butternut squash, diced
Olive oil, as needed
3 cups Israeli couscous
1 cup golden raisins
2 preserved lemons
1⁄2 cup lime juice
4 tbsp. white miso paste
2 tbsp. honey
8 6-oz. red snapper fillets
2 tsp. lime zest
8 lime wedges, for garnish
 

Steps

1. Sauté onion until soft, about 5 min. Toss squash with oil and roast in hot oven until soft, about 20 min. Add couscous to a large pot of boiling water; cook 10 minutes, or until just tender. Drain; do not rinse.

2. Halve preserved lemons. Squeeze juice over couscous; scrape out flesh and discard; chop. Add lemon, squash, onions and golden raisins to couscous. Season well; add additional olive oil if necessary.

3. In a bowl, whisk together lime juice, miso paste and honey.

4. Season snapper; brush with olive oil and lime-miso glaze. Sear in a hot skillet; remove from heat. With the skin side down, brush again with glaze and finish in a hot oven 4-5 min. until cooked through.

5. Mound couscous in the center of a plate. Top with snapper and sprinkle with 1⁄4 tsp. lime zest. Garnish with lime wedge.
 

More From FoodService Director

Ideas and Innovation
email

Communication is key, and [managers] are busy too. One tip I picked up from another director was to label my subject line with the header “action,” “information” or “response” followed by a brief description of the email contents. That way they can filter through their inboxes during their busy days to know which emails need their attention immediately and which they can save to read later.

Ideas and Innovation
salmon and yogurt

With all the hype around probiotics, we decided to create a daily dish that incorporates probiotics in addition to prebiotics. You rarely hear about prebiotics, and this was a great way to highlight how the two work synergistically to maintain a healthy gut. Our chefs have developed menu items such as roasted salmon with yogurt and mint vinaigrette, kale and quinoa salad with warm maple dressing, and leek soup with prickled cucumbers, to name a few.

Industry News & Opinion

Buckeye Union High School District in Buckeye, Ariz., has introduced monthly chef demos to encourage students to try different foods as well as healthy eating habits, AZ Family reports.

Each month, chefs conduct a lunchtime demo in the cafeteria at the district’s three high schools. After viewing the demo, students are then encouraged to sample some of the dish that was prepared.

The demos were introduced just after each of the cafeterias were renovated with a food court-style layout, allowing students to select from a variety of options during lunch.

Read the full...

Industry News & Opinion

Boston Public Schools is the latest district to join the Urban School Food Alliance, a nonprofit group that aims to help districts provide high-quality student meals while keeping costs down.

With the addition of Boston, the Alliance includes 11 schools and says it now reaches nearly 3.7 million students. The group has grown its total purchasing power to $831 million in food and supplies as it continues to increase its membership.

“Thanks to support from the Kendall Foundation, Boston’s membership in the Alliance will serve our mission of increasing access to locally and...

FSD Resources