Creole Chimichurri Red Pepper and Mango Halibut with Cilantro Couscous
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Makes 4 Servings
Ingredients
  • 1 pound halibut fillets, about 1-inch thick*
  • 2 cups Tony Chachere’s Creole Style Seafood Pourable Marinade
  • 4 cups parsley
  • 1 cup torn cilantro leaves
  • 3 garlic cloves
  • 2 tablespoons lime juice
  • ⅔ cup plus 4 teaspoons olive oil, divided
  • ¼ teaspoon kosher salt, or more to taste
  • 1 cup chopped red bell pepper
  • 2 teaspoons Tony Chachere’s BOLD Creole Seasoning, or to taste, divided
  • ⅔ cup chopped red onion
  • 4 cups chopped mango
  • 1½ tablespoon finely chopped mint leaves
  • 4 servings cooked couscous, prepared according to package directions
  • ¼ cup finely chopped cilantro leaves
  • Lime wedges and parsley sprigs, for garnish
Instructions
  1. In a large glass bowl, combine fish and marinade. Gently toss to coat well; cover and let stand for 30 minutes.
  2. In the work bowl of a food processor, add parsley, torn cilantro, and garlic. Process until very finely chopped. Transfer to a large bowl, and add lime juice, ⅔ cup olive oil, and salt; stir until well combined. Depending on acidity level of lime, may need to add more to taste.
  3. In a medium skillet over medium high heat, add 2 teaspoons olive oil. When oil is hot, stir in bell pepper and 1 teaspoon Tony Chachere’s BOLD Creole Seasoning. Cook until red pepper has softened, 2 to 3 minutes. Stir in onion and mango, and cook 2 minutes more. Stir in mint. Transfer to bowl; cover tightly to keep warm. Set aside.
  4. In the same skillet over medium high heat, add remaining 2 tablespoons oil for cooking fish. Remove fish from marinade; pat dry. Sprinkle both sides with remaining 1 teaspoon Tony Chachere’s BOLD Creole Seasoning. Add fish to hot skillet; cook until fish is opaque and flakes, 8 to 9 minutes.
  5. In a large bowl, toss couscous and chopped cilantro. Spoon couscous onto a large platter; top with cooked fish. Spoon red pepper and mango relish over fish; drizzle with chimichurri. Serve any remaining chimichurri on the side for additional drizzling. Garnish with lime wedges and parsley sprigs.
Notes
*Cod or flounder could be substituted.
Recipe by Louisiana Cookin' at https://louisianacookin.com/creole-chimichurri-red-pepper-and-mango-halibut-with-cilantro-couscous/