Sauteed amberjack with blueberry balsamic ginger sauce, pearl couscous and garlic butter sauteed squash topped with lemon vinaigrette dressed radish micro-greens.

Ingredients

4, 4 ounce portions amberjack fish or Mahi
5 small yellow and green variegated squash cut into fourths, lengthwise
1 C pearl couscous
Handful of radish microgreens
1 C blueberries
¼ C sugar
Dash of salt
¼ C light balsamic
2 large 1/8” sliced chunks of fresh ginger
2 1/2 T butter
3 T oil
3 cloves garlic chopped finely
1 T lemon juice
Salt and pepper

Method

In a small saucepan combine the blueberries, ginger knob, sugar, balsamic and a pinch of salt. Stir, let simmer and reduce for about 15 minutes. Remove and let cool. Set aside. Make couscous according to directions starting by toasting the couscous in about ½ T butter until toasted. Add the water and about ¾ t salt, and simmer until soft.

In a large sauté pan brought to high heat add 2 T oil and 2 butter, add the fish and reduce to medium-high, searing on the first side for about 3 minutes or until you see the pink change to white around the bottom side of the fish. Turn fish over and add the squash and garlic. Move the squash around in the pan from time to time, bathing in the butter/oil mixture, and blending with the garlic to make sure the garlic doesn’t burn. Cook until the fish is opaque, about another 3-4 minutes.

In a small bowl combine the micro-greens, lemon juice, 1 T oil and salt and pepper and toss.

To Plate place a stream of the couscous on the plate. Place a filet over that, arrange the squash on top and then a bit of the blueberry sauce. Cover with the dressed micro-greens and serve.