Enter sole. Sole, like tilapia and other thinner fishes, is a great fish to cook when you don't have a lot of time. I had picked up some grey sole at the Farmers Market, and found this recipe to which I made only two adjustments:
- I toasted the almonds beforehand (in a very hot skillet with a tiny bit of olive oil, and I added paprika)
- I used breadcrumbs instead of cornmeal (just what I had on hand).
Cranberry and Toasted Coconut Couscous (or, Couscous with Cranberries and Toasted Coconut)
1 cup couscous
1 cup chicken stock
2 tablespoons olive oil (separated into 1 tablespoon portions)
2 tablespoons coconut flakes (toast your own--don't buy pre-toasted)*
1/4 cup dried cranberries
freshly ground pepper
- In a thin metal skillet, toast the coconut flakes in 1 tablespoon of olive oil, shaking the pan frequently and stirring the coconut until golden brown. Set aside on a plate or in a bowl to cool.
- Prepare the couscous according to package directions, using chicken broth instead of water, and adding the remaining tablespoon of oil to the broth (let the broth and oil boil, add couscous, cover and remove from heat).
- When liquid is absorbed (5-7 minutes), add cranberries, toasted coconut and pepper.
I finished with mixed greens & scallions in a light white-wine vinaigrette.
A wonderful and EASY summer meal!