Rockfish in Coconut-Cream, Lime Sauce, w/ Sesame Spinach, Slow-Roasted Tomatoes, Couscous-Grains

Serves about 4 people

Ingredients:

Rockfish, pan fried

               Rockfish filets, 1.5 lbs, cut into about 12  3x3-inch pieces

               Flour, ½ cup

               Salt, 1 t, and pepper 1/4 t

Coconut-cream, Lime, and Butter sauce

               Coconut cream, ½ cup (can from Trader Joe’s)

               Juice of 2 limes

               Butter, ½ stick = ¼ cup

               Salt, ½ t

Fresh spinach cooked in sesame

Spinach, one big bag, prewashed

               Sesame oil

Sesame seeds

               Soy sauce, one packet or about 2 teaspoons

Couscous-grain blend

               Couscous-grain blend, half bag (Trader Joe’s)

               Water or chicken broth, 1.75 cups

               Butter, 2 T

Slow-roasted cherry tomatoes

               Cherry tomatoes, one carton

Directions:

These are done simultaneously to end at about the same time.

Heat oven to 300 deg F.

Tomatoes. Cook in roasting pan, pierce each one, put in oven. Every 7 min, scrape them off the bottom and mix them around. Cook about 20-30 min total, until wrinkled.

Sauce. Squeeze 2 limes into a microwave safe container, like a 2-cup glass measuring cup. Heat for a min. Add coconut cream and salt and stir to blend. Heat 2 min at a time, until sauce reduces to about ½ or 1/3. Add half stick butter, cut into 1-T pieces, stir to blend, should have a thick consistency.

Couscous-grain blend. Cook per bag instructions, takes about 10 min.

Spinach. In medium-sized, thick pot, heat avocado oil over high heat, dump in a bag of fresh spinach, put on the lid. After 2 min, turn the spinach leaves around and over to heat other side of the pile. After 2 min more, they should be shrunk down, moisture released, and steaming. Add drizzle of sesame oil and generous shakes of sesame seeds. Cook until tender, a few more min, stirring every so often. Remove lid to let liquid evaporate, then turn off heat and cover with lid to keep hot.

Fish. Rinse the fish fillets, and cut them into about 12 3x3-inch pieces. Lay on paper towel to dry. On a plate, mix together the flour, salt, and pepper. Heat oil in heavy skillet. Dredge half of the fish pieces in the flour mixture and place in the skillet, cook a few minutes on one side, then turn to cook the other side. Lay pieces on a plate. Scrape out crumbs in the pan, add a bit more oil, let it heat up, then repeat the steps to cook the rest of the fish. Should be light golden brown.

To serve:

Plate the grain-couscous blend in the center, and lay the tomatoes, spinach, and fish around it. Pour sauce over fish. Garnish with black olives if desired.