Wild Caught Gulf Snapper Recipe
drunken couscous + vegetable medley + caper berries + spanish chimichurri
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Drunken Couscous
For the Vegetable Medley
For the Spanish Chimichurri
For the Wild Caught Gulf Snapper
Method
Drunken Couscous Preparation
- 1
Cook the Couscous
In a medium saucepan, bring the white wine and vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.
Vegetable Medley Preparation
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the chopped vegetables, salt, and black pepper. Sauté for about 5-7 minutes until the vegetables are tender.
Spanish Chimichurri Preparation
- 3
Make the Chimichurri Sauce
In a bowl, combine the chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Mix well and let sit for at least 10 minutes to develop flavors.
Wild Caught Gulf Snapper Preparation
- 4
- 5
Serve
On a plate, layer the drunken couscous, topped with the sautéed vegetable medley. Place the snapper on top and garnish with caper berries and a drizzle of chimichurri sauce.
