Citrus + Saffron Poached Halibut

Citrus + Saffron Poached Halibut Pair with the 2020 Cantine di Marzo Greco di Tufo Riserva “Vigna Laure” from our Club Argaux Spring delivery! Ingredients

• 1 tbls of EVOO 1 ½ cups of Pearled Couscous 2 cups of Chicken Stock or Water ½ cup of toasted slivered almonds Juice of 1 lemon 1 tbsp of Butter 3 Garlic Cloves (minced) 1 Shallot (minced) ¼ cup White Wine Whole Cherry Tomatoes 1 cup of fresh squeezed orange juice Salt & Pepper

Put olive oil and couscous in a sauté pan over medium for two minutes. Now add chicken stock or water. Continue to cook until the couscous starts to boil. Once it is boiling turn the burner down to a simmer and cover until the couscous has absorbed all the liquid (about 15 minutes). Once finished mix in a little more olive oil, toasted slivered almonds, lemon juice and some salt and pepper. Melt butter in a saute pan on medium until it starts to bubble. Add shallot and mix for 2 minutes until slightly translucent. Now add garlic and stir for another minute. Add saffron strands, a pinch of salt and white wine. Mix continuously for a few minutes until the alcohol burns off. Now add in the tomatoes and OJ. Let the mixture thicken slightly then add the salted fish. Cook for 4 minutes a side give or take based on thickness. When the fish starts to fall apart easily it is done. Plate desired amount of couscous and top with a slice of fish. Pour juice from the fish pan over the plate and sprinkle with fresh basil and mint.  ENJOY!