3 Tbsp. canola oil
4/4 oz. sustainable wild sea bass fillets (or other mild-flavored fish)
2 cups Israeli couscous, cooked
1 Markon First Crop Zucchini, chopped
8 oz. Ready-Set-Serve Baby Spinach
8 oz. Ready-Set-Serve Green Beans
8 oz. wild mushrooms, cleaned and chopped
1 pint Markon First Crop Cherry Tomatoes
Markon First Crop Baby Dill, to garnish
Salt and pepper, to taste
Heat 1 1/2 tablespoons of oil in a large skillet. Sauté spinach, zucchini, green beans, and mushrooms until cooked, but still crisp. Add cooked couscous and mix until heated through; reserve.
Heat remaining 1 1/2 tablespoons of oil in skillet. When hot, add seasoned fish. Cook until seared golden brown on one side. Flip and cook two more minutes.
To plate, arrange couscous-vegetable mixture as the base. Top with fish fillet. Garnish with cherry tomatoes and fresh baby dill.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.