MY DOVER FILLETS OVER FLAT ROASTED POBLANO PEPPERS with WILD MUSHROOMS COUSCOUS and AVOCADO

I just decided that I wanted to make my Dover fish in a different way this time. Then, I remembered that there was a poblano pepper in my fridge and a light bulb went up my brain. I know, I hear you saying that poblano peppers are traditionally filled with cheese and meats. However, I like to think outside of the box and this is what I came up with. It must have been so good, since my husband ate it all and was so impressed, ha, ha, ha.
 
Approximate Prep and Cooking Time: 40 minutes
Approximate Cost: $14.01 or $7.00 per serving
Difficulty Level:         Easy __X__ Intermediate ____ Advanced
Servings: 2 plus
 
Ingredients
1 lb. dover fillets cut in 1” pieces ($6.78)
1 large poblano pepper (.88)
1 shallot (.35)
3 garlic cloves (.15)
¼ c. Angie’s basting oil ($1.15)
1 tsp. Angie’s dry seasoning (.35)
¼ c. lemon (.55)
¼ c. chicken stock (.45)
1 couscous box ($2.00)
1 avocado ($1.25)
2 parsley springs to garnish (.10)
 
Directions

• Pat dry the fish, cut in 1” pieces and season with Angie’s basting oil
• And Angie’s dry seasoning.
• Chop the shallot, garlic cloves and add to the fish. Refrigerate.
• On an open flame, char the poblano until the skin is completely covered. Place inside a paper bag and set aside to make it easier to remove the charred skin later.
• In a small saucepan, add 1 ¼ cups of water, add the seasoning packet inside the couscous box, bring to a boil, add the couscous, stir, cover, remove from and let it rest for about 5 minutes.
• Get the poblano and remove all the burnt skin, slice in half across and remove the seeds.
• Place in a saucepan facing up.
• In a skillet, sauté the fish, shallot and garlic until half way cooked in its own basting oil marinate.
• Scoop on top of the flat poblano peppers.
• Carefully add half the lemon juice and chicken stock. Cover and cook in med-heat for about 4 minutes. If the sauce reduced significantly, add more of the lemon and stock liquid.
• Serve with avocado and couscous and drizzle some of the gravy on top of both, the fish and couscous, garnish with parsley and a red pepper of any kind.

 
DONE!