Aired May 6, 2010
Salt and pepper
Old Bay Seasoning
1 teaspoon smoked sweet paprika
EVOO Extra Virgin Olive Oil, for drizzling
1 large or 2 small bundles upland cress or watercress
Juice of 1 lemon
2 slices smoky bacon, chopped
1 ear of corn, kernels scraped from cob
1/2 small red bell pepper, chopped
4 scallions, finely chopped or 1/2 small red onion, finely chopped
1 cup chicken stock
A couple of tablespoons chopped fresh dill
A few dashes hot sauce
1 cup couscous
Season the fish with salt, pepper, Old Bay and smoked sweet paprika. Heat a drizzle of EVOO in a shallow nonstick skillet over medium-high heat. When pan is hot, cook fish a few minutes on each side until just cooked through or a bit pink at the center; you can gauge doneness very simply by looking at the side of the filets as they cook.
Meanwhile, dress watercress with lemon juice and a little EVOO, then season with salt and pepper. Heat a drizzle of EVOO in a saucepot over medium-high heat. Add bacon and cook to crisp, then add corn and peppers and scallions or onion and stir 2-3 minutes to tender-crisp. Add stock, dill and hot sauce and bring to a boil. Add couscous and turn off heat. Cover and let stand 5 minutes.
Top the fish with watercress salad. Fluff the couscous with a fork and serve along side the fish.