Grilled Corvina Sea Bass & Israeli Couscous Risotto

 
                                  

Pair With

Nº 19

Chardonnay

Ingredients

4 Sea Bass Filets

½  Lb. Israeli couscous

4 Qt. vegetable stock

1 Spanish onion (diced)

1/8 cup red bell pepper

1/8 cup carrots (diced)

1/8 cup zucchini (diced)

3 Tbsp. butter

1 sachet lemon thyme

 

Directions

For the Couscous: in a large pot or sauté pan, sauté onion, bell pepper, zucchini, until onion is translucent, about 2 minutes. Add couscous, sachet and toast for 1 minute stirring constantly. Slowly add vegetable stock a little at a time. The sauté will absorb the stock. After about 5 minutes, taste every other minute until couscous is done. It should be soft but still hold a little bite (just like risotto). Finish with butter and serve on the plate.

For the Sea Bass: preheat grill for at least 5 minutes,  season fish with salt, pepper & drizzle with olive oil to coat. Once grill is really hot, place fish on the grill. Do not move it or the fish will stick, wait until it releases easily, about 2 mins. Then move it a 1/4 turn for another 2 mins. Flip fish and repeat steps. Making sure not to overcook the fish, it should be soft to touch & a little opaque in the middle. Serve on top of couscous.