From the demo: Jonathan Wood- Summer Recipes.

Serves 4

Main Ingredients:     
4 pieces – Halibut, 8 oz.
1 recipe – Minted Couscous�
3 oz. – Wild Baby Arugula �
4 oz. – Sun-Dried Tomatoes   
½ each – Avocado �
4 oz. – Crab meat   
1 recipe – Grain Mustard Tarragon Vinaigrette    �
1 recipe – Harissa Oil    

Minted Couscous:
Moroccan Couscous – 1 cup
Chicken Stock – 1 ½+ Cups
Mint Spring – 1 each
Mint, chopped – 1 Tbls
Cilantro, chopped – 1 Tbls
Lemon, juiced – 1 each
Extra Virgin Olive Oil – 1 Tbls
Salt and Pepper – to taste
In mixing bowl, put in dry couscous. In a pot, bring the chicken stock and mint sprig up to a boil. Season chicken stock with salt and pepper. Once to a boil, pour over couscous until it just covers the top. Cover bowl with plastic wrap and let steam for 15 minutes. Uncover, then fluff with a table fork to remove any clumps. Add remaining ingredients and adjust seasoning with salt and pepper. Reserve warm on the side.

Grain Mustard Tarragon Vinaigrette:
Whole Grain Mustard – 1 Tbls
Red Wine Vinegar – ¼ Cup
Garlic, chopped – 1 each
Shallot, chopped – 1 each
Tarragon, chopped – 2 tsp
Salt and Pepper – to taste

Combine mustard, vinegar, garlic, shallots. Season a bit with salt and pepper. Slowly drizzle in oil while whisking to emulsify. To finish, adjust seasoning as needed and mix in tarragon.

Harissa Oil:
Extra Virgin Olive Oil – ¼ Cup
Harissa Paste – ½ Tbls
Paprika – ½ Tbls

Place all ingredients in saucepan. Bring to a boil. Remove from heat and strain through coffee filter or cheesecloth. Cool and reserve.

To finish the plate:
Season halibut with salt and pepper on both sides. In a hot sauté pan, add 1 Tbls of extra virgin olive oil. Place fish in pan and cook on one side until golden brown. Turn over and finish in oven until done. To assemble the plate, mold couscous into a container of your choice and place in the middle of the plate. Place cooked fish on top of couscous. In a mixing, add arugula and sun-dried tomato and toss with a little vinaigrette. Divide into quartered and place a small amount on top of each piece of fish. Spread the crab meat and avocado around the plate. Finish with mustard vinaigrette and harissa oil around the plate.

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Makes about ½ cup

Mixed Greens with Mustard Vinaigrette
2 tablespoons red wine vinegar
2 shallots, finely chopped
1 garlic clove, minced
salt and pepper
1 tablespoon Dijon mustard
2 tablespoons crème fraiche
½ tablespoon herbs de Provence
1/3 cup olive oil
5 ounces mixed greens

1.  Combine the vinegar, shallots, garlic and about ¼ teaspoon salt in a small bowl.  Let stand for a few minutes, then whisk in the mustard, crème fraiche and oil until thick and smooth.  Grind in some pepper, stir in the herbs, taste and adjust seasoning.
2. Dress the greens when ready to serve.

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Ingredients:
1 Egg Yolk
2 Black Garlic Cloves Chopped
Juice ½ Lemon
1 Ts Whole Grain Mustard
8 oz Virgin Olive Oil
1 Pinch of Saffron
Salt and Pepper to Taste

Preparation Method:
Heat saffron in lemon juice then set aside

Prepare aioli:
Whisk egg yolk, mustard, garlic salt and pepper. Add oil to mixture a few drops at a time while whisking. When all oil is incorporated, add saffron lemon juice.

Purchase items in BOLD in-store at Surfas or online at Culinary District!