Contents of your meal kit:
tilapia
brown rice couscous
radishes
radish greens
cherry tomatoes
sliced shallots
white wine
Equipment needed: medium saucepan, baking sheet, medium or large nonstick skillet
Finishing steps:
- Preheat oven to 450.
- Measure water as indicated in notes below. Heat enough oil to cover the bottom of a saucepan over med-high heat. When oil is hot, add brown rice couscous and stir 30-60 seconds to toast grains. Add water and bring to a boil. Cover and reduce heat to low. Simmer 5 minutes. Then, keeping the lid on remove from heat and let sit 10-15 minutes before fluffing with a fork. Season with salt & pepper to taste. Continue with next steps while couscous is cooking.
- Cut radishes into quarters, and toss on a baking sheet with a little olive oil, salt & pepper. When oven is hot, roast 10 minutes. Then add radish greens and roast another 5-10 minutes.
- Slice tomatoes in half. Heat a small amount of oil in a nonstick skillet over med-high heat. Add sliced shallots, cook 2-3 minutes. Add tomatoes, white wine and a little salt & pepper, cook 2-3 more minutes.
- Season both sides of fish with salt & pepper. Push tomatoes and shallots to the sides of the pan, add fish and cook 3-5 minutes per side or until cooked through. (If the tomatoes begin to burn, transfer to a bowl.)
- Divide brown rice couscous between plates and top with fish and shallot-tomato compote. Enjoy the radishes on the side.
Notes: When recipe calls for water use 1 cup for 2 portions, 2 cups for 4 portions, or 3 cups for 6 portions.