- 4-6 oz grouper fillets (halibut or cod would work)
- 1 cup cooked Israeli couscous
- 2 cups dry white wine
- ¼ cup chopped garlic
- ¼ cup diced pancetta
- ½ cup white onion diced
- 20 canila clams
- 1 cup clam juice/broth
- 4 tbs butter
- 4 tbs oregano and thyme
- 4 tbs olive oil
- Salt & pepper to taste
Season fish with salt and white pepper, sauté in olive oil in hot pan for 2 minutes on each side or until just cooked.
Render the bacon in a medium pot by warming it slowly. Add the onions, garlic and 2 Tb. of Olive Oil cook over medium heat for 2 minutes. Add the clams, clam juice and wine, cook until clams open and liquid reduces (about 3 minutes). Remove from heat and add butter, couscous and herbs.
To Serve: Place the fish in a pasta bowl and cover with broth. Garnish with oregano leaves.