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

Industry News & Opinion
autumn leaves

Because I’m writing this letter in the middle of August, it’s a bit tough to imagine the fall season—crunchy leaves, cooler air and the impending sense of dread over whether this will finally be the winter when I freeze to the sidewalk.

But autumn also brings some of my favorite foods: stews, soups, squashes and apples fresh from the tree. Meanwhile, at Greenville County Schools in South Carolina, K-12 diners are getting amped up about a plethora of DIY options, including a build-your-own chicken and waffles bar, says Director of Food and Nutrition Services Joe Urban. (Where was...

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

FSD Resources