Lake pickerel with citrus and Moroccan couscous

Jazz up this pan-fried lake pickerel with some fresh citrus and Moroccan-style couscous.

4 portions

fresh lake pickerel, (5oz portions)

1 cup

olive oil

1 cup

citrus segments, (orange, lemon, and lime)

1/2 cup

citrus juice

Harissa paste, to taste

1/2 cup

seeded black olives

1/2 cup

fresh mint

2 cups

fine couscous

2 cups

chicken stock

1/2 cup

salted butter

1/2 cup

finely chopped mint

1 tsp

turmeric

1 tsp

ground cumin

Warm the chicken stock. Then in a large bowl mix the chicken stock, couscous, chopped mint, turmeric and ground cumin.
Pour the couscous in a strainer, cover with foil and place over a pot of boiling water. Steam for 20 minutes.
Remove from the heat and rub with your hands to break apart the couscous.
Steam the couscous for another 20 minutes, and again remove and rub with your hands. Then repeat one more time.
After the third time steaming the couscous, when you are rubbing the couscous with your hands, add in the melted butter and season with salt and pepper. Set aside and keep warm until ready to serve.
In a large fry pan warm a table spoon of the olive oil. Gently sear the pickerel skin side down.
Once golden, turn the pickerel skin side up and then add into the pan the citrus segments, citrus juice, black olives, fresh mint leaves and the remaining olive oil. Warm everything through and then remove from the heat and allow sitting for 3 minutes.
Serve over the Moroccan couscous.