Olive Oil Poached Alaska Sablefish (Black Cod) with Couscous and Saffron Broth

Ingredients

• 4 Vital Choice Alaskan sablefish fillets, smoked or natural style (4 ounces each)
• 2 tablespoons Vital Choice extra virgin olive oil
• 1 onion, medium dice
• 1 red pepper, chopped
• 2 stalks celery, small dice
• 4 cloves garlic, chopped
• 1/2 cup white wine
• 2 teaspoon saffron
• 6 cups organic extra virgin olive oil, for poaching (This is an estimate: use just enough to just cover the fish in a pot, per the instructions below)
• 6 cups chicken, fish, or vegetable broth, divided
• 2 cups couscous
• Sea salt and organic black pepper, to taste
• Fresh herbs to garnish

Instructions

1. Sauté onion, red pepper, celery, and garlic with olive oil in a small stockpot over medium heat until soft, approximately 10 minutes. Once vegetables are soft add white wine and saffron and cook for 5 minutes until saffron blossoms. Add 4 cups broth and simmer for 15 minutes. Strain out vegetables and set broth aside.
2. Heat 6 cups olive oil (or just enough to cover fish) in a shallow, high-sided sauce pan over low heat until oil appears wavy. Season fillets with salt and pepper, then add to the oil. Adjust heat to medium and cook for 10 to 12 minutes, until fillets are cooked through and very white in appearance.
3. In a separate stockpot, bring 2 cups of chicken broth to a boil. Place couscous in a medium bowl then pour boiling broth over. Cover the bowl with plastic wrap. The couscous is ready once all stock has been absorbed.
4. To Serve: Carefully remove fillet from oil with a slotted spatula and place on top of a mound of couscous. Ladle hot saffron broth around couscous and garnish with your choice of fresh herbs. Additional garnish ideas include roasted zucchini, tomato or other colorful Mediterranean vegetables.