SESAME CRUSTED RED SNAPPER WITH GINGER DRESSED SNAPPY VEGGIES AND CURRY COUSCOUS WITH ALMONDS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a salad bowl, combine the ginger, jalapeno, vinegar, salt and pepper. In a slow steady steam, whisk in 3 tablespoons of vegetable oil. Add the radish, cucumber, yellow pepper and toss to coat. Let the veggies sit and marinate at room temperature while you prepare the sesame crusted snapper.
- Place a medium saucepan on the stove. Add the sliced almonds and toast over moderate heat then remove from pan and reserve. Return pan to stove top and add the chicken broth, 1 tablespoon of vegetable oil -- just eyeball it, curry powder and cinnamon. Raise heat and bring broth up to a boil. When it boils, add couscous to the pot and stir to combine. Cover the pot and turn off the heat and let the couscous stand until ready to serve.
- With a sharp paring knife, score the skin side of the snapper fillets by slashing 3, 1/8- inch thick cuts across the width of the fish. Season both sides of the fish with salt and pepper. Sprinkle and then gently press the sesame seeds onto both sides of the fish. Heat a nonstick large skillet over medium-high heat with 2 tablespoons of vegetable oil, 2 turns of the pan. Once the pan is hot, add the seasoned fish to the skillet skin side down. Saute the snapper for 4 minutes and if you find that the fillets bubble up in the center section, carefully press each fillet down with a fish spatula. Flip the fillets and continue to cook on the second side for 3 minutes or until the fish is cooked through and opaque. While the fish is cooking on the second side, finish off the ginger dressed snappy veggies and prepare the couscous.
- To the marinating vegetables, add the watercress and basil. Toss to combine.
- Remove the lid on the couscous. Add scallions and toasted almonds and fluff couscous with a fork.
- To serve, distribute the snappy veggies between 4 plates and top with the sesame crusted snapper; serve the couscous alongside.
SESAME GINGER COUSCOUS
Categories Salad Vegetarian
Number Of Ingredients 8
Steps:
- Cook couscous. In medium skillet, heat oil over medium heat; add onions, ginger, carrots and broccoli. Cook for 3-4 min or until tender; stir into prepared prpared couscous. Add sesame oil and soy sauce to prepared couscous, toss.
SESAME GINGER COUSCOUS
I made this up last night and it was great! We served it as a side with some fish, but I could eat this as a meal in itself.
Provided by Miss Erin C.
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan bring 1-1/4 cups of water to a boil.
- Stir in couscous and cover, remove from heat, let stand for 5 minutes.
- Meanwhile, in a medium skillet, heat olive oil over medium heat, add onions, ginger, carrots and broccoli.
- Cook 3-4 minutes or until tender.
- Stir into prepared couscous.
- Add sesame oil and soy sauce and toss.
Nutrition Facts : Calories 227.9, Fat 4.9, SaturatedFat 0.7, Sodium 526.1, Carbohydrate 38.5, Fiber 3, Sugar 1.8, Protein 7.4
SESAME CHICKEN COUSCOUS SALAD
I grow lots of the ingredients needed in this recipe. Fresh-tasting and crunchy, it's a perfect summer salad. Try leaving out the chicken and mixing the veggies with the couscous for a fun side dish. -Tari Ambler of Shorewood, Illinois
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a saucepan, combine the broth, 1 teaspoon soy sauce and 1 teaspoon sesame oil; bring to a boil. Stir in couscous. Cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Stir in green onions. Cover and refrigerate until chilled., Place pea pods in a steamer basket in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 1 minute. Add broccoli; cover and steam 2 minutes longer or until crisp-tender. Rinse in cold water; drain. Transfer to a serving bowl; add chicken, red pepper and zucchini., In a jar with a tight-fitting lid, combine the vinegar, apple juice concentrate, water, canola oil, ginger, pepper and remaining soy sauce and sesame oil. Shake well. Pour over chicken mixture and toss to coat. Cover and refrigerate for 30 minutes or until chilled. Serve over couscous. Sprinkle with almonds and sesame seeds.
Nutrition Facts : Calories 382 calories, Fat 9g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 451mg sodium, Carbohydrate 45g carbohydrate (0 sugars, Fiber 6g fiber), Protein 26g protein. Diabetic Exchanges
SESAME-GINGER SAUCE
This quick sauce does an excellent job of tying the components of this pork chop dinner together. It's also excellent over mixed greens, or tossed with cold noodles.
Provided by Lauryn Tyrell
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 10m
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- In a blender or mini food processor, blend sesame seeds, ginger, sugar, soy sauce, vinegar, and 2 teaspoons water until well combined. With motor running, add oil in a slow stream until combined.
- Sauce can be used right away or refrigerated in an airtight container up to 3 days.
SESAME-GINGER DRESSING
This savory, addictive dressing will taste good on just about anything, including cold noodle salads.
Provided by Claire Saffitz
Categories Bon Appétit Salad Dressing Sesame Oil Soy Sauce Sesame Ginger Garlic Sauce
Yield 4 servings
Number Of Ingredients 8
Steps:
- Whisk lemon juice, soy sauce, tahini, sugar, ginger, and garlic in a small bowl to combine. Gradually add vegetable oil followed by sesame oil, whisking constantly until emulsified.
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