Citrus Marinated White Fish with Israeli Cous Cous and Micro Green Salad

Citrus Marinated White Fish

Micro Green Salad with Israeli Cous Cous

For This Recipe You Will Need

1lb White Fish (We used Cod)

2 Lemons

1 Lime

Extra Virgin Olive Oil

Garlic Chives

Cilantro

Micro Greens

Chicken Stock

Tonight's Dinner was so easy, so yummy, so fresh, and wonderfully summery. The ingredients are VERY simple, the salad was simply dressed, the fish was amazing and the cous-cous added the perfect amount of grain to finish it off. I hope you love it as much as we did tonight!

Start by marinating the fish. In a large Ziplock bag put fish, drizzle about 2-4 tablespoons of Extra Virgin Olive Oil. Add about 1/4 cups of chopped cilantro and 1/4 cups of chopped garlic chives. I also added the juice of one Lemon and one lime, 4 turns of the pepper grinder and seal the bag and set aside to marinate.

Cook the Cous-Cous in Chicken Stock according to package instructions.

For the Micro Greens, we used some growing in our back yard! It was probably the best salad I've had in my life because we felt wonderful and proud of our Urban bounty! The salad dressing is VERY simple; just olive oil, lemon and salt and pepper. Because the greens have such wonderful flavor you can completely omit the lemon and just enjoy it with a really good olive oil and salt and pepper.

In a small bowl put the juice of a half lemon, 4 grinds of salt and 4 grinds of pepper into the bowl. Drizzle about 1 cup of Extra Virgin Oil oil into the bowl while whisking briskly. Dress the salad and add more salt or pepper to taste. Reserve a small amount for the fish at the end of grilling-yummy extra virgin olive oil!!

After the Cous Cous is cooked and your salad is dressed turn a grill pan on to Medium-High heat.

I removed the Fish from the bag and added a bit of the juices to the pan as well. Cook for about 3-5 Minutes on the first side and an additional 3-5 minutes on the other depending on how you like your fish done. Drizzle with remaining Salad Dressing

Plate and Enjoy!

Tonight's Dinner

Tri-Colored Pepper and Tomato Penne

You Will Need

Fresh Rosemary (I took my herbs from my garden so the measurements are a bit fuzzy for me.)

Fresh Oregano

Fresh Thyme

Salt and Pepper

3 cloves of Garlic

1/2 of Medium Red Pepper

1/2 of Medium Green Pepper

1/2 of Yellow Pepper

1/2 lb of penne pasta

5-6 Large Button Mushrooms (The ones I used were larger than a silver dollar)

3 Chicken Breasts

1 can Stewed Tomatoes

Peppered Goat Cheese

Extra Virgin Olive Oil

***In Total for the Entire Recipe I'd say you'd need about 1-2 Tablespoons of the Herb Mixture. I took mine from my garden and used a mezzaluna to finely chop them. Keep a little extra at hand to add to taste. Our Basil isn't doing well but I think this would be amazing with a little fresh basil and fresh mozzarella instead of the goat cheese as a substitution-it would completely change the taste but it would be really yummy***

In Grand Erika Cooking Style I like to try to cook everything in one Pan-Which is what I did, with the exception of the Pasta.

Drizzle enough Extra Virgin Olive Oil to coat a Large Frying Pan and turn heat to Medium-High.

The Pan should be hot-but not smoking.

Season Chicken with Salt and Pepper on both sides as well as sprinkling with Herbs. I like to stab the chicken with a fork a bit too to tenderize and to insure that it's cooked through.

Cook the Chicken to just done-It can be a teeny bit pink on the inside because we'll continue to cook it later.

While the chicken is cooking, julienne your peppers

Put the Peppers Aside and Slice your Mushrooms so they are the same width as your Peppers.

Crush 3 cloves of Garlic with your knife and dice them very small.

After your chicken is done cooking, remove from the pan and set aside on a wooden chopping block to rest.

Put the Peppers and the Mushrooms into the remaining oil-Add more if necessary and cook until just done.

While Your Peppers and Mushrooms are cooking, cook pasta to package instructions and drain

***You'll have to play with the timing here-you want to pretty much start the pasta when your peppers have been cooking for about 3-5 minutes depending on your stove heat. My peppers smoked a lot before I added more Olive Oil and they got a little golden on some of the sides. You want to cook them-but not over cook them. I'd keep the temperature at Medium for the entire time, maybe start them at Medium-High to get a nice golden color before stirring them a bit. It's important to let them rest in the hot oil for a bit before you go at 'em with a wooden spoon or spatula-or the pan flip-my favorite***

So your pepper/mushroom mixture should be pretty well cooked at this point. Add the Chopped Garlic to the Mixture and Open your can of Stewed Tomatoes and add the contents of the can to the pan. Bring heat back up to Medium-High and let the mixture come to a simmer.

Mean while, cut your resting chicken into strips and add the chicken to the Pepper/Tomato/Mushroom Mixture.

Add about 2-4 Table spoons of Olive Oil to the entire mixture as well as the well Drained Pasta.

(The Point of this dish isn't a heavy tomato or cream sauce-it should taste fresh-you should get a lot of smoked peppers and tomatoes taste-the Extra Virgin Olive Oil will serve as your "Sauce" so use as much or as little as you like. It's important to also note that all of the wonderful properties of Extra Virgin Olive Oil are lost if the temperature is too high-so in this case, at the end of the recipe, you want your temperature to be at Medium-Low. You want to eat the oil to the temperature of the dish-but it shouldn't be piping hot)

Sprinkle a bit more of the Herb Mixture and Salt and Pepper to taste and Stir the Chicken and Pasta into the Pepper Mixture. Keeping the heat on Medium-Low allow the dish to cook for about 5-7 Minutes for the Ingredients to set.

(I'm a big Olive Oil Fan So I used a lot in the dish-you can choose to go easy on it, but you'll need to give the dish a bit more time to simmer so that all of the ingredients set.)

Add about a teaspoon of the Goat Cheese to the dish when it's served. The texture of the goat cheese is great against the vegetables and the tang is out of this world. Top with a bit of Fresh Ground Pepper and Enjoy!