Alaska Seafood with Couscous

Alaska Seafood with Couscous.

Looking for a new recipe for your Alaska Home Pack salmon fillets? We modestly recommend this amazing Mediterranean Salmon and Couscous. Helpful hint: prepare additional sauce. Simply have faith in us. 

Alaska sablefish, often referred to as black cod, is featured in prestigious restaurants across the nation and globally. It is in great demand due to its rich taste and its high content of heart-healthy Omega-3s. Sablefish contains a higher amount of Omega-3s compared to wild salmon. 

Our Alaska Gold Black Cod is sustainably harvested from a well-managed fishery in the pristine waters of Southeast Alaska. A significant portion of our sablefish is harvested in Chatham Strait. Chatham Strait, recognized for its profound waters that sablefish favor, is an ideal site for collecting this tasty fish. This recipe was provided by Amy Freitag, the executive chef at the Harrison located in TriBeCa. 

To serve: Gently lift the fillet with a slotted spatula and position it over the couscous, then pour hot saffron broth around the couscous. Top with any fresh herbs you prefer. Suggested toppings include zucchini and tomato, or any other vibrant Mediterranean vegetable. 

Alaska seafood paired with couscous is a meal that merges the flavorful, sustainable seafood from Alaska with couscous, a pasta variety made from semolina. It usually consists of preparing different Alaskan seafood such as salmon, black cod, or lingcod and presenting it with couscous, frequently accompanied by a savory sauce or broth. 

Additional Information: 

Alaska Seafood: 

Alaska is famous for its varied and sustainably sourced seafood, such as salmon (king, sockeye, coho, chum, and pink), black cod (sablefish), lingcod, halibut, and several other species. These are recognized for their superior quality, deep flavor, and health advantages, such as omega-3 fatty acids. 

Couscous: 

Couscous is a variety of pasta created from semolina, the coarse product of durum wheat. It is a fundamental part of North African cooking and is recognized for its airy, fluffy consistency when prepared. It can accompany a variety of dishes, such as seafood, stews, or vegetables. 

Preparation: 

Alaska seafood paired with couscous can be made in various ways. A few instances consist of: 

Alaska Black Cod Poached in Saffron Broth with Couscous: Alaska Gold Seafood provides a recipe featuring black cod poached in olive oil and accompanied by couscous in a broth infused with saffron. 

Salmon fillets, either grilled or pan-seared, can be served alongside couscous, which can be enhanced with herbs, spices, or a lemon-butter sauce. 

Seafood Stew with Couscous: A stew made with various Alaskan seafood can be served atop a bed of couscous. 

Taste and Consistency: 

The blend of tender, tasty Alaskan seafood and the airy, soft texture of couscous results in a delightful and fulfilling dish. The meal can be tailored with various sauces, vegetables, and seasonings to produce an array of taste sensations. 

INGREDIENTS

• 4 (12x18-inches each) sheets aluminum foil
• 2/3 cup uncooked couscous
• 1/4 cup sliced green onion
• 1 teaspoon ground coriander
• 3/4 teaspoon paprika
• 1/4 teaspoon hot pepper sauce
• 1/2 cup sliced almonds
• 1/2 cup currants
• 1 (10.5-ounce) can double strength chicken broth, divided use
• 4 (4 to 6-ounce) Alaska cod, pollock, sole/flounder or halibut fillets*,, thawed if necessary
• 2 tablespoons melted butter or margarine
• 1 lemon, thinly sliced
• 2 tablespoons chopped fresh parsley

INSTRUCTIONS
1. PREHEAT oven to 450°F or grill to medium-high. Spray foil with nonstick cooking spray; set aside. Combine next 7 ingredients. Stir in half of chicken broth.
2. CENTER one-fourth of the mixture on each sheet of foil. Top with Alaska seafood fillet,
butter and lemon slices.
3. BRING up foil sides. Double fold top and one end of packet. Through open end, add one-
fourth of remaining broth. Double fold remaining end to seal packet, leaving room
for heat circulation inside. Repeat to make four packets.
4. BAKE 20 to 25 minutes on a cookie sheet in oven OR
5. GRILL 8 to 10 minutes in covered grill. Sprinkle with parsley before serving.
This great seafood pasta is ready for feast..enjoy ! Makes 4 servings.

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