BLACKENED SCROD WITH BOK CHOY WRAPPED COUSCOUS AND GRILLED EGGPLANT SANDWICHES

Blackened Scrod with Bok Choy Wrapped Couscous and Grilled Eggplant Sandwiches image

Provided by Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 25

Ingredients

Olive oil, for sauteing
Butter, for sauteing
4 tablespoons unsweetened cocoa
4 tablespoons onion powder
4 tablespoons garlic powder
4 tablespoons celery powder
2 tablespoons thyme
2 tablespoons rosemary
2 tablespoons freshly ground black pepper
Cayenne pepper, to taste
3 fillets of fresh scrod
Bok Choy Wrapped Couscous, recipe follows
Grilled Eggplant Sandwiches, recipe follows
1 head bok choy
1 box plain couscous
Several tomatoes, chopped
2 teaspoons olive oil
Salt and freshly ground pepper
Olive oil, for sauteing
1 eggplant, sliced lengthwise
1 red pepper, julienne
1 squash, julienne
Several asparagus spears
4 ounces goat cheese
Salt and freshly ground pepper

Steps:

Blackened Schrod:
In a medium-sized saute pan, heat equal amounts of butter and olive oil over medium heat. In a large bowl, combine all of the dry ingredients until they are integrated. Dip each fillet in the herb mixture until both sides are covered. Slowly place each fillet in the hot oil and saute them until they are blackened on each side and fully cooked internally.
Remove the fish from the pan and set aside.
Thoroughly clean the bok choy and separate the leaves from each other. Bring a large pot of water to a rolling boil and add the bok choy to the pot for approximately 1 minute. Remove the bok choy leaves and immediately put them in ice-cold water to stop the cooking process. Prepare the couscous according to the package directions. Finely chop a couple of tomatoes and add them into the prepared pot of couscous.
Flatten each leaf of bok choy and spoon a generous helping of couscous in the center. Wrap each leaf with the couscous inside. In a grill pan over medium heat, drizzle a small amount of olive oil and grill both sides of the bok choy until the wraps are heated through. Remove the wraps from the pan and add salt and pepper, to taste.
In a medium sized grill pan, heat just enough olive oil to saute the vegetables. Clean and slice all of the vegetables and saute them in the pan until they are slightly tender. In the pan, stack several julienne strips of red pepper, squash and asparagus on top of a slice of eggplant. Generously spread goat cheese on top the vegetable stack and place another slice of eggplant on top of the stack to create a "sandwich." Heat the stacks until the cheese begins to soften and then remove them from the pan. Add salt and pepper, to taste.