Honey Lemon Trout With Wilted Spinach Recipes

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HONEY-GLAZED GRILLED CALAMARI OVER WILTED SPINACH WITH CAPERED COUSCOUS



Honey-Glazed Grilled Calamari over Wilted Spinach with Capered Couscous image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

1 cup couscous
1/4 cup drained capers
1 teaspoon dried oregano
1 tablespoon freshly chopped parsley leaves
Salt and freshly ground black pepper
Cooking spray
1 pound calamari, whole bodies
Lemon pepper, to taste
1/2 cup honey
1 tablespoon rice wine (mirin)
2 teaspoons olive oil
2 cloves garlic, minced
1 (10-ounce) package fresh spinach

Steps:

  • For the capered couscous: Cook couscous according to package directions, adding capers and oregano at beginning of cooking time. Add parsley and season, to taste, with salt and black pepper just before serving.
  • For the calamari:
  • Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of calamari with salt and lemon pepper. Place calamari on hot pan and cook 2 minutes per side, until golden brown. In a small bowl, whisk together honey and rice wine. Brush mixture over both sides of calamari and cook 1 to 2 more minutes per side, until cooked through and opaque.
  • Meanwhile, heat oil in a large skillet over medium heat. Add garlic and cook 1 minute. Add spinach, cover and steam 1 minute, until spinach wilts. Season, to taste, with salt and black pepper. Slice calamari crosswise into rings and serve over wilted spinach. Serve couscous on the side.

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