A fresh start to the new year is exactly what we need! And to help you start 2021 on the right foot, Lake Las Vegas executive chef Scott Commings has some tasty and healthy dishes that are easy and quick to make from the comfort of your own home. Scott recreated one of his favorite healthy dishes, pan-roasted Alaskan halibut, from inside the model home of one of Lake Las Vegas’ newest communities, Amberock by Richmond American Homes.
Follow along as Scott prepares this delicious entrée for “The Morning Blend” on ABC Channel 13 in Las Vegas:
https://www.ktnv.com/morningblend/executive-celebrity-chef-scott-commings-01-27-21
Interested in trying out Scott’s pan-roasted Alaskan halibut at home? Check out the recipe below!
Grilled vegetable cous cous
Ingredients:
1 cup Moroccan couscous
2 cups chicken broth
2 cups chopped & grilled seasonal vegetables
Juice from 1 lemon
2 sprigs of fresh thyme
½ cup chopped parsley
¼ cup olive oil
3 garlic cloves chopped
Instructions:
Add two tsp of olive oil to saucepan, and heat on medium. Add the garlic and sauté briefly. Add the chicken broth to the pan with the sprigs of thyme. Bring to a simmer. In a mixing bowl add your couscous. When the broth is to a simmer, pour over couscous. Immediately cover with plastic wrap. Let sit for 5 minutes. Fluff cous cous with a fork. Toss in grilled vegetables, the lemon juice, parsley and olive oil. Gently toss together. Adjust seasoning with salt and pepper.
Halibut
Ingredients:
2-6 oz. Halibut Filets
3 Tbsp. Olive oil,
2 thyme sprigs
¼ cup of white wine
½ cup of chicken broth
2 tsp capers
¼ tsp saffron threads
2 tsp butter
2 tsp chopped parsley
1 lemon, juiced
Salt and pepper
2 garlic cloves, chopped
Instructions:
Pre-heat oven to 400 degrees. Pat halibut dry with paper towels. Season with salt and pepper. Heat a sauté pan with 3 tbsp. oil. Be sure the pan is hot, gently add the halibut fillets. Give a quick shake to be sure to not stick. Cook on medium high heat for two minutes. Gently turn over and place in oven for 5 minutes or until fish is just cooked through. Remove from pan. Place the pan back on medium heat. Deglaze with white wine, add the garlic and thyme. Cook gently. Add the chicken broth saffron, lemon juice and capers. Reduce by half. Finish with the tsp of cold butter and parsley. Season. Serve halibut over cous cous, and gently spoon sauce over dish. Enjoy!