“There is a particular polarizing term in the food industry: organic. Some view organic food as a waste of money; others view it as principle. We try to use as many organic and local ingredients as possible in the restaurant and in our household. It goes without saying that using those ingredients is not as cost effective as desired. We use a few organic ingredients for this recipe, but don’t feel limited to the constructions of a label.” – Joe
- Pearled Couscous
- 1 cup Pearled Couscous
- 1 3/4 cup Water
- 2 tablespoon Basil Pesto (optional)
1 tablespoon Organic Basil – sliced thin
1 teaspoon Salt
1 teaspoon Black Pepper
- Rainbow Chard
1 bunch Organic Rainbow Chard – removed from the stem, chopped
1 bunch Organic Rainbow Chard Stems – sliced thin
1/2 each Yellow Onion – diced small
3 cloves Garlic – minced
- 1 teaspoon Olive Oil
- Red Snapper
6 ounces Red Snapper per person
2 strips Bacon – raw, chopped
1 jar Artichokes – drained
1/2 cup White Wine
- 1 tablespoon Olive Oil
- Place the couscous and water in a pot and bring to a boil, then reduce to medium low heat and lightly boil uncovered for eight minutes.
- Add the salt, pepper, and (optional) pesto.
- Continue to light boil and for another 4 minutes.
- Take the pot off from the heat and stir in the basil.
- Cover the pot and allow to sit for 5 minutes.
- In a sauté pan, add 1 teaspoon of olive oil. Heat the sauté pan over medium and allow the pan to get warm.
- Add the onions, garlic, and sliced chard stems. Gently cook until soft and translucent.
- Add the chopped chard leaves and stir to coat them in the onions and garlic. Carefully add a generous splash of water and cover sauté pan immediately.
- Reduce the heat to low and allow the water to simmer for four-to-five minutes or until the leaves are soft and delicate.
- Season the fish with salt and pepper.
- Prep a sauté pan with one tablespoon olive oil and set to medium high heat.
- Once the pan is hot, carefully lay the fish skin side down and reduce the heat to medium low.
- Allow the fish to sear on the skin side for five minutes.
- Flip and continue to cook for another four minutes.
- Remove the fish from the pan.
- Place the used oil in a container and allow it to cool before throwing it in the wastebasket.
- While the pan is still hot, place the chopped bacon in the pan and allow it to cook until it gets nice and crispy.
- Remove the pan from the heat, add the wine to the pan, and scrape up all the delicious bits on the bottom of the pan.
- Place back on the heat and reduce by half.
- Add the drained artichokes and stir.
- Combine with the couscous and the chard.