4halibut filletsstandard is 6 ozs but you can go up to 8 ozs if desired
2tbspsolive oilextra virgin
1tspcoarse Mediterranean sea saltuse less if trying to keep sodium low
1tbspfresh chopped dilladd extra for garnish as needed
I usually get couscous started first and once it is cooking, I sear the halibut so both finish cooking almost simultaneously.
Add 1 tbsp of olive oil in a small to medium pot. Set heat to medium. Then add a cup of couscous, toast slightly using a wooden spoon. This gives couscous a nutty flavor.
Add 1.25 cups of water (pre-heat water if you can in an electric kettle). Then add a pinch of salt, dill and lemon juice. Mix it once. Once the water boils, cover with a lid and lower heat to simmer. Couscous should be done in about 10 minutes. Turn heat off! Set pot aside. When ready to serve fluff up with a fork, then garnish with fresh dill and lemon slices.
Since couscous cooks so fast, I don't cook huge quantities to avoid leftovers. It always tastes better when cooked fresh!
Use fresh halibut or thawed halibut fillets. Pat dry fillets with a paper towel. Then season with coarse Mediterranean salt, white pepper, fresh dill on both sides. Sprinkle fresh lemon juice over fillets.
Place cast iron skillet on the stovetop, medium heat until skillet is hot. Add olive oil to skillet.
Place halibut fillets carefully on the cast iron skillet. Don't move them around or try to flip them. You'll flip them only once after 3-4 minutes. Usually fish becomes white from the bottom up. Flip carefully, it helps to use a fish spatula. Let cook on the other side as well for same amount of time. Towards the last 2 minutes add the cherry tomatoes around the skillet. You want them to sear lightly but not overcook. Don't stir the tomatoes!
Garnish with fresh dill and lemon slices. I also sprinkle fresh lemon juice over fish right before serving. It's best to serve right away for best flavor. Enjoy:)
This is a high protein dish. If you would like to lower the carbs, cut couscous out and add steamed vegetables or another salad.
I use olive oil when cooking this dish, both for the fish and couscous because I like to keep it Mediterranean Diet friendly. If you don't adhere to Med Diet, feel free to substitute olive oil with butter.