Ingredients

2 garlic cloves, crushed
1 tablespoon ground cumin
1 tablespoon paprika
1/4 cup fresh mint leaves, chopped
2 lemons, juiced
1/2 cup olive oil
4 (200g each) snapper fillets, skin removed
1 1/2 cups couscous
1 1/2 cups boiling water
1 bunch fresh flat-leaf parsley, leaves chopped
1 large tomato, diced
4 green onions, thinly sliced
Lemon wedges, to serve

Instructions

1. Combine garlic, cumin, paprika and mint in a ceramic bowl
2. Add 2 tablespoons lemon juice and 2 tablespoons oil mix well
3. Add fish and turn to coat. Cover and refrigerate 30 minutes
4. Place couscous in a large heatproof bowl
5. Pour over boiling water, stir to combine
6. Cover and stand 5 minutes or until water is absorbed
7. Stir with a fork to separate grains add parsley, tomato and green onions
8. Whisk remaining oil, 2 tablespoons lemon juice, salt and pepper in a jug
9. Pour over couscous stir gently to combine. Preheat a barbecue grill on medium-high heat and cook fish 1 and half to 2 minutes each side or until just cooked through
10. Transfer to a plate. Cover and stand for 5 minutes. Flake fish into 5cm pieces and gently toss through couscous
11. Serve with lemon

Sustainability

fish icon blueSustainable Seafood

What does 'sustainable seafood' mean? Put simply, 'sustainable seafood' is fish or shellfish that reaches our plates with minimal impact upon fish populations or the wider marine environment. It's about how fishing affects the healthy and natural functioning of marine ecosystems.

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Choosing Seafood

fish icon greenWhat fish do I want?

It's all about personal choice, but we can give you some info on the different seafood we sell and ways that it can be prepared. Here's a list of the more common varieties of seafood we have on offer.

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Recipes

fish icon blueHow do I cook it?

We've collected some of our favourite recipes for you to try, many of which have been suggested by our customers. If you have a favourite recipe, please email it to us so we can share it!