Menu Inspiration

Seared Sea Bass with Couscous

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Protein- and vitamin-rich, this delicious fish dish is ideal for spring and summer menus.

Serves 4


  • 3 Tbsp. Aspen Gold canola oil
  • 4/4 oz. Chilean Sea Bass Portions from Pier 22 Seafood Co.
  • 2 C Israeli couscous, cooked
  • 1 large Markon First Crop (MFC) Zucchini, chopped
  • 8 oz. Ready-Set-Serve (RSS) Baby Spinach
  • 8 oz. RSS Trimmed Green Beans
  • 8 oz. wild mushrooms, cleaned and chopped
  • 1 pint MFC Cherry Tomatoes
  • MFC Baby Dill, to garnish
  • Salt and pepper, to taste


  1. Heat 1 ½ tablespoons of oil in a large skillet. Sauté spinach, zucchini, green beans, and wild mushrooms until cooked, but still crisp. Add cooked couscous and mix until heated through; reserve.
  2. Heat remaining 1 ½ tablespoons of oil in skillet. When hot, add seasoned fish. Cook until seared golden brown on one side. Flip and cook two more minutes.
  3. To plate, arrange couscous-vegetable mixture as the base. Top with fish fillet. Garnish with cherry tomatoes and fresh baby dill.

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