Perfectly Seasoned, The Recipes

Noe Valley was made for sweeter flaky fish, and the best way to highlight these flavors is in a light braise. White wine is seasoned with the sweet herb blend, which is enhanced with bright tomatoes. Pearl couscous is the larger cousin to the smaller granules of semolina and provides a better al dente experience.

When making this dish, spring for high quality ingredients for the best results. There aren’t many places to hide off flavors, so you’ll want to have the best on hand. This recipe serves 6.

Ingredients

1 cup pearl couscous
2 tsp + 1 tsp Noe Valley Seasoning, separated
1 tbsp lemon juice
1 tbsp extra virgin olive oil
4 white fish filets (halibut, cod, or catfish), 6 oz each
1/2 tsp kosher salt
1/2 cup vegetable broth
1/4 cup dry white wine
2 roma tomatoes, quartered longways
2 cloves garlic, thinly sliced
Kosher salt

Directions

In a small saucepan, bring to a boil 1 1/2 cups water and 1 tsp Noe Valley Seasoning. Add the pearl couscous, cover with a lid, and reduce heat to medium-low. Simmer gently for 20 minutes. At the end of cooking time, add lemon juice and extra virgin olive oil and stir through. Keep warm on the side.

Lightly season each fish filet with salt on all sides. Set aside.
In a saute pan, add vegetable broth, white wine, and remaining 2 tsp Noe Valley Seasoning. Bring to a gentle simmer over medium heat, then add tomatoes and garlic. Allow the tomatoes to cook for 5 minutes.

Clear a space in the pan for the fish and carefully place in the simmering broth. Cover with a lid and simmer for 15-20 minutes until the fish is cooked through.

Serve in a dish or bowl with couscous, fish filet placed on top along with poached tomatoes, and the broth spooned over top.

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