Elevate your dining experience with this elegant dish featuring flaky-buttery, pan-seared sea bass atop fluffy couscous infused with fresh herbs and citrus. It’s simple yet sophisticated—a true showstopper for any occasion.
Ingredients:
- 4 (6-oz) sea bass fillets
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tsp garlic powder
- 1 ½ Love My Everything ~ Boujee seasoning
- ½ tsp sea salt
- ½ tsp black pepper
- Zest of 1 lemon
- 1 cup couscous
- 1¼ cups chicken or vegetable broth
- Juice of 1 lemon
- 2 tbsp olive oil
- 1 tbsp chopped parsley
Instructions:
- Couscous: Bring the broth to a rolling boil, then stir in the couscous, olive oil, and salt. Cover, remove from heat, and let sit for 5 minutes. Fluff and mix in lemon juice, parsley, and garlic powder.
- Sea Bass: Pat fillets dry and season with garlic powder, Boujee, salt, pepper, and lemon zest. Heat olive oil and butter in a skillet. Cook fillets skin-side down for 3-4 minutes (if skinless, cook time should be the same for both sides), then flip and cook another 2-3 minutes until opaque.
- Serve: You may either place the sea bass atop of the couscous
Chef Kitura
Chef Kitura, the celebrated founder of All About the Minis, has turned her love for cooking into a culinary empire in metro Atlanta. Inspired by her grandmother’s recipes and love for flavor, she crafts dishes that are both nostalgic and modern. Known for her innovative tapas-style creations, Chef Kitura has been featured in major publications and captivates audiences with her unforgettable private chef experiences.
From authoring Grandma’s Handz, a recipe and story collection, to creating her signature Love My Everything seasoning line, Chef Kitura is a visionary who blends tradition and flair. Whether it’s an intimate dinner or a corporate event, she delivers bold flavors with a personal touch.
Poised to empower young women through cooking and one day host her own TV show, Chef Kitura’s journey proves that every dish can tell a story.