2 5oz Barramundi portions
2 cups Pomegranate juice
1 ¾ cups water
1 ½ cups couscous
3 Tbsp. olive oil
¼ cup red onions; sliced
¼ cup Pomegranate seeds
1 Tbsp. mint; chopped
Salt & pepper
Pomegranate Reduction Sauce:
Simmer pomegranate juice in a small sauce pan until liquid is reduced by half. Turn off heat and set aside.
In a small pot over medium high heat, add water (you can also use fish stock or vegetable broth) and bring to a boil. Add 2 tablespoons of olive oil and couscous then immediately turn off the heat. Cover and set aside for about 8-10 minutes. Fluff and then add in pomegranate seeds and mint. Gently mix
Pat fish dry and season with salt and pepper
Heat a nonstick skillet on medium high heat and add 1 tablespoon of olive oil. Gently add fish skin side down to sear for about 3-4 minutes. Flip and cook for an additional 2-3 minutes until cooked or internal temperature is about 145°F.
To assemble your dish, add couscous at the base followed by your Barramundi. Finish the dish with a drizzle of the pomegranate reduction sauce and enjoy.