This recipe uses tilapia. We also have recipes for lots of other ocean-friendly species

You will need

  • 4 6-oz. tilapia fillets
  • 1 small onion, diced
  • 3/4 cup Israeli couscous
  • 2 1/4 cups chicken stock
  • 8 tbsp. unsalted butter
  • 8 tbsp. hazelnuts, crushed
  • 2 tbsp. lemon juice
  • salt and pepper to taste
  • flour for coating fish
  • chopped parsley for garnish

Sweat onion in medium saucepan until translucent and fragrant. Do not caramelize.   Add couscous and stir to coat with oil. Add chicken stock and bring to a simmer. Cook couscous over low heat for 20 minutes, covered. Turn off heat and let stand an additional 20 minutes. Fluff with fork.

Melt butter in small sauté pan over medium heat. Cook the butter until solids begin to brown and the butter smells nutty. Add hazelnuts and lemon juice and set aside.

Season tilapia with salt and pepper and dust lightly with flour. In a pan large enough to hold the fish, sear for 3 minutes per side.

Serve the couscous in a bowl with the tilapia on top. Dress the fish with the brown butter sauce. Garnish with chopped parsley.

Serves 4