joe eats

2 medium shallots, diced finely

1 13.5 oz. can coconut milk

10 oz. vegetable stock

2 teaspoons salt, or to taste

1 ½ teaspoons nutmeg, freshly ground

2 cups dry couscous

1 handful of parsley, minced (optional)

Yields about 4 cups.

Heat oil in medium sized pot on medium heat and add diced shallots, sweating with no color, about 2 minutes. Add coconut milk, vegetable stock, salt, and nutmeg and bring to a boil over high heat. Stir in couscous, cover and remove from heat. Allow to sit for 15 minutes or until serving. Taste to adjust salt seasoning and stir in parsley.

1 medium onion, medium diced

1 red pepper, medium diced

6 garlic cloves, minced finely

1-2 green habanera peppers, seeds removed and flesh minced finely (optional)

1 ½ tablespoons white wine vinegar

1 ripe avocado, pitted, peeled, and medium diced

1 ripe mango, pitted, peeled, and medium diced

Salt to taste

Yields about 2 cups.

Heat oil in medium sized pan on medium heat and add diced onions, sweating with no color, about 3 minutes. Add red pepper, garlic, habanera pepper and vinegar and sweat with no color 3-4 minutes. Place onion, pepper, garlic mixture in a mixing bowl and let cool 5 minutes. Gently stir in avocado and mango until just combined and season with salt.

2 tablespoons vegetable stock

1 ½ tablespoons butter

Salt to taste

Bring a large pot of salted water to a rolling boil. Have a bowl of ice water ready as an ice bath. Place a asparagus into water to blanch, 30-45 seconds. Quickly and carefully remove asparagus into ice bath to chill for 1 minute and strain. Place asparagus in fridge until ready to heat at service. When ready to serve, place vegetable stock and butter in medium pan with asparagus over medium-high heat and season with salt. Swirl pan to keep the butter in an emulsion with the stock – the asparagus is finished when most of the liquid has evaporated out and the asparagus has a glazed look.

1 ½ tablespoons soybean or vegetable oil

1 ½ tablespoons butter

10 sprigs of thyme

¼ lime wedge

Heat a medium sized pan over medium-high heat and then add oil. Once oil begins to glisten, season turbot and place into pan, presentation side down. Sear turbot for 1-1 ½ minutes and flip. Add butter, thyme, and juice from lime wedge and baste to complete cooking, 1 more minute.

To plate, mound couscous on plate and place asparagus on the side. Arrange turbot on top of couscous, spoon salsa on top of and around fish, serve, and enjoy!

Savor on,

Marney