Ingredients

• 4 oz arctic char or salmon fillets
• tablespoon capers
• tablespoon unsalted butter
• olive oil
• kosher salt and pepper

Couscous

• 2 cups couscous
• 3 cups vegetable stock
• tablespoon unsalted butter

Directions

Start by making the couscous and here is a trick I learned that makes it really fluffy. Put in a baking dish your 2 cups of cous cous and spread out to be a thin layer. Now boil your vegetable stock (you can use chicken stock ) with the butter and pour this over the cous cous and cover with cling film for about 15 and it should be done. Take off wrap and fluff with a fork. By doing this method the individual grains don’t have the weight of 4 inch or so of the other grains on top and this lets the cous cous expand with minimal pressure on it. Once done set aside and keep warm.

Season the fish on the skin side with kosher salt and pepper and in a hot pan with olive oil place the fish in skin side down and hold down with a spatula for 30 seconds so the skin will stick to the pan evenly. Now let it cook for about 3-5 min or until you can see it is 90 percent cook on the one side as you can see the protien of the fish change color as it cooks its way up. Turn over and finish for 30 second take off and let rest.

In the same pan toss in a few of your favorite veg I used fresh green beans, add the butter and capers and cook for about 90 seconds. To plate spoon some of the cous cous on your plate, top with the crispy skin of the fish on top and spoon the caper butter and veg around the plate.

Recipe courtesy of Benny Doro
https://bennydoro.com/chef/recipe/crispy-skin-arct...