Crispy-skinned snapper on orange and pistachio couscous with minted yoghurt dressing

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NZ Fishing World

From the Auckland Fish Market Seafood School this recipe is an interesting and delicious twist on pan-fried snapper.


  • 2 x cups couscous
  • 2 x Tbsp butter
  • 1 x Tbsp Extra Virgin Olive Oil
  • 250ml freshly squeezed orange juice  
  • 1 x orange zest
  • 1 x cup raisins
  • 1 x cup pistachio kernels, toasted
  • ½ cup slivered almonds, toasted
  • ½ cup mint, chopped
  • 6 snapper fillets, skin on
  • Extra Virgin Olive Oil for pan frying
  • Salt and pepper for seasoning


Bring the orange juice to the boil, add couscous and cook stirring for 1 minute.

Add Lupi Extra Virgin Olive Oil and remove from heat, top with a lid, set aside to steam itself.

When cooked, fluff with a fork, season with salt and pepper, add all remaining ingredients.

Score the snapper skin.

Heat a pan with additional Lupi Extra Virgin Olive Oil, add snapper skin side down first, turn, add more oil and cook the other side. Season.

To serve; place a mound of couscous on plate, top with snapper.

Serve with minted yoghurt dressing (1/2 cup plain unsweetened yoghurt, ¼ cup chopped mint and salt & pepper).

Serves 6

Score the snapper skin before adding to the oiled pan snapper skin side down first
Flip the snapper to finish and serve. Be wary of overcooking the flesh side.
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