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Prep
Difficulty
Easy
Time
Estimate
30 mins
Boil the water. Make the couscous. Mince up the jalapeno, salad and salsa ingredients. Toss the salsa. Cool the couscous and toss with the remaining ingredients. Bread the fish with the jalapeno & almond meal. Sear on each side and serve with a generous dollop of the salsa on top and the couscous alongside. Make this gluten free by using quinoa instead of the couscous.
Spicy couscous, thick Israelie style or tiny & fluffy, create the perfect base for a toss of vegetables. Try the one’s suggested or doll it up with what is available to you. Quinoa or millet are the perfect substitute to make this dish gluten-free.
Juicy, even slightly over-ripe melons will work well with the spicy additions in this delightful little quick salsa. Control the spice level by starting with half of the jalapeno and adding more as desired.
A light crust of almonds, cornmeal, or a combination of the two makes fish easy and delightful. A little bonus of minced jalapeno adds spice, character and a twinge of excitement in every bite.
