Love is in the air — Valentine’s Day is nearly here, and it’s the perfect moment to celebrate with someone special. Whether you’re dining with a partner, spouse, or close friend, a thoughtfully prepared meal makes the evening memorable. Personally, I often tell Clayton I don’t want gifts — just a great dinner — and this Couscous Milanese with Seared Halibut fits the bill.
I’ve grown out of the habit of going to restaurants on Valentine’s Day. Too many places use fixed prix-fixe menus, and I prefer the freedom to explore an entire menu instead of being limited to a few set courses. That’s why I now prefer to bring the celebration home: cooking a special meal is fun, intimate, and often more satisfying than dining out. Open a nice bottle of wine, try a new recipe, and light some candles — the result can be just as romantic and often more personal.
Here’s a simple, elegant date-night dish: a take on Risotto Milanese made with Israeli couscous and topped with seared halibut. Israeli couscous is wonderfully pillowy and soaks up flavors beautifully, making it an ideal shortcut to the creamy texture of risotto without the constant stirring. While traditional risotto is delicious, it can be intimidating for home cooks because it requires attention and technique. This one-pot couscous version captures the essential flavors — onion, saffron, and white wine — with far less fuss.
The saffron-infused wine and a splash of chicken stock give the couscous its Milanese character. Finishing the dish with freshly grated Parmesan and a touch of lemon brightens the flavors. Top it with a buttery, flaky halibut filet that’s seared to a golden crust, garnish with parsley and extra Parmesan, and you have a sophisticated dinner that’s easy to prepare and perfect for a special evening.
Couscous Milanese with Seared Halibut
Comment
Print Recipe
Ingredients
For the Israeli Couscous Milanese:
- 1/2 cup dry white wine
- pinch saffron threads about 20 threads
- 2 tbsp extra virgin olive oil
- 1/2 cup finely diced yellow onion
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1.5 cups Israeli couscous, uncooked
- 2.5 cups low sodium chicken broth
- 1/3 cup freshly grated Parmesan cheese
- 1 tbsp lemon juice or 1/2 lemon
For the Halibut:
- 2 tbsp extra virgin olive oil
- 2 [6-8 ounce] halibut filets
- kosher salt
- freshly cracked black pepper
- freshly chopped parsley, for serving
Instructions
Make the Israeli Couscous Milanese:
-
Combine the white wine and saffron threads in a small bowl and set aside to infuse.
-
Heat olive oil in a saucepan over medium heat. Add the diced onion and garlic and cook, stirring, until the onion is just tender, about 5 minutes.
-
Add the uncooked Israeli couscous and toss to coat. Pour in the saffron-and-wine mixture and cook until the wine has reduced by half, about 2 minutes.
-
Add the chicken broth and bring to a boil. Reduce to a low simmer and cook, stirring occasionally and uncovered, until the liquid is absorbed and the couscous is tender, about 10 minutes.
-
Remove from heat and stir in the Parmesan and lemon juice. Cover to keep warm until ready to serve.
Cook the Halibut:
-
While the couscous simmers, pat the halibut filets dry and season generously with kosher salt and freshly cracked black pepper on the flesh side.
-
Heat oil in a separate skillet over medium-high heat. When hot but not smoking, add the filets and cook until a golden crust forms and the fish is cooked through, about 3–4 minutes per side depending on thickness. The fish should flake easily with a fork.
-
Serve the seared halibut over the Israeli couscous Milanese. Garnish with chopped parsley and a little extra grated Parmesan. Enjoy!
Nutrition information is automatically calculated and should be used as an approximation.