Pan-seared Tilapia with a Tomato Coulis over Toasted Lebanese Couscous

This is one of my go to recipes when I’m in the mood for white fish. The couscous cooked in a saffron stock provides a delicious starch, and the tomato coulis an easy vegetable and further sauce. My recipe combines inspiration from the Tribeca Grill and Jacque Pepin. The Tribeca Grill suggests a butter sauce of Buerre Blanc and Mariniere, which I find too fattening with its 2 sticks of butter. Instead, I substitute a tomato coulis inspired by one of Jacque Pepin’s cookbooks. While the picture above from the Tribeca Grill Cookbook shows the butter sauce spooned around the plate, usually spoon the coulis over the fish in place of the garnish. They also suggest making this with red snapper, which of course is nice, but tilapia is an adequate mid-week substitute. Serves 4

Ingredients:
6 tbsp olive oil
1 diced onion
1 cup Lebanese couscous
1/4 cup diced leek
2 cups chicken stock
½ tsp saffron threads
1 clove diced garlic
2 tsp dried parsley leaves
1 tsp dried thyme leaves
1 can diced tomatoes
1/4 cup flour
4 tilapia filets
salt/pepper

Directions:
Heat 2 tbsp of oil in a medium saucepan over medium-low and soften half of the diced onion. After a few minutes stir in the leek and couscous. Allow the couscous to brown a few minutes and then add the chicken stock and saffron, stir, return to a simmer and cover, simmering for a further 10 minutes. Remove from heat.
Heat 2 tbsp of oil in a medium saute pan over medium-low and soften the remaining onion. After a few minutes add the diced garlic, and after a minute further add the parsley, thyme and diced tomatoes. Stir, return to a low-simmer and cover.
Heat 2 tbsp of olive oil in a large saute pan over medium heat. Season the tilapia filets to taste and dredge through the flour, shaking off any excess. When the oil in the pan begins to smoke, add the filets. Sear for 3 minutes or until gently browned, turn and sear for a further 3 minutes or until the fish is just cooked through. Remove the fish from the pan and drain on a paper towel.
To plate, spoon a portion of couscous onto the center of the plate. Place the fish on top of the couscous, and then spoon a small portion of the coulis on top of the fish. Serve with Chardonnay or a clean white such as an Orvieto from Italy.