Judy Monaco's recipe for Roasted Seafood with Couscous Salad

  • Roasted Seafood with Couscous Salad.

    Roasted Seafood with Couscous Salad. Courtesy of Judy Monaco

 
Updated 10/21/2020 7:00 AM

Roasted Seafood with Couscous Salad

For the Mackerel Balls

                                                                                                                                                                                                                       
 

4 cans (4.05 ounces) King Oscar Mackerel in Olive Oil with Lemon

1 egg

1 clove garlic minced

½ teaspoon ground cumin

½ teaspoon 5-spice seasoning

½ teaspoon kosher salt

¼ teaspoon ground black pepper

¼ cup bread crumbs

¼ cup panko

Preheat oven to 400 degrees. Mix all ingredients in a medium bowl and form into 1½-inch balls.

For the shrimp

¾ pounds raw shrimp

¼ teaspoon Kosher salt

¼ teaspoon ground black pepper

1 tablespoon extra-virgin olive oil

Peel and devein shrimp. Pat dry with paper towel and place on a plate. Sprinkle with salt and pepper.

Cover the bottom of a large ovenproof skillet with olive oil.

Place shrimp on half of the skillet and the mackerel balls on the other half.

Bake in oven for 18 minutes.

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Finishing sauce & sesame seeds

2 tablespoons sesame seeds, toasted

½ cup hoisin sauce

2 tablespoons ginger paste or fresh diced ginger

2 tablespoons rice wine vinegar

In a small skillet add 2 tablespoons of sesame seeds over medium high heat.

Stir constantly for 1 to 2 minutes. Remove from heat and put seeds in small dish.

Whisk together Hoisin Sauce, ginger paste and rice wine vinegar.

To serve: Plate the shrimp and mackerel balls on a plate -- drizzle finishing sauce over top and sprinkle with toasted sesame seeds.

Serves 4

Couscous and Kale Salad

1 package Near East Pearled Couscous Mix -- Roasted Garlic & Olive Oil

2 cups firmly packed chopped curly kale

¼ teaspoon Kosher salt

3 green onions thinly sliced (white and green parts)

3 tablespoons toasted sesame oil

2 tablespoons rice wine vinegar

2 teaspoons light brown sugar

Make couscous according to package directions. Set aside to cool.

                                                                                                                                                                                                                       
 

Remove center stem from kale leaves and finely chop, place in a small bowl. Sprinkle with ¼ teaspoon salt and work the salt through with your hands. Let set for 5 minutes.

Mix the couscous, kale and sliced green onions in a bowl.

In a small bowl whisk the sesame oil, rice wine vinegar and brown sugar together. Pour over couscous and gently stir to mix.

Serves 4

-- Judy Monaco

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