Recipe (4 portions)

1 cup dry Israeli cous cous
*bring 3quarts water to boil; add 1 Tablespoon salt; add couscous and cook for 8 minutes. Strain in colander; add colander to ice bath to stop the cooking. After its cool and dry, add olive oil; mix and reserve.

4 pieces artichoke
1 onion peeled
2 clove garlic
1 teaspoon coriander seed
1 lemon
1 orange
2 cups white wine
1 tomato
Clean 4 artichokes taking off the leaves and peeling the stem. Cut in half; take out fuzzy center.
Slice the onion.; quarter the tomato.
In a heavy bottom pot, add 2 Tablespoons of olive oil over medium heat; add artichokes; sauté for 2 minutes; add the onion and garlic; add salt and pepper to taste.  Sauté onions until soft; add the tomato and stir.  Add orange, lemon juice, wine and coriander seed.  Bring to a boil, then gently simmer with the pot covered until tender, approximately 10 minutes.  Take out artichokes; strain the liquid over the top and cool down in the refrigerator.

1 bunch parsley -  washed, dried and chopped
Zest from 2 lemons
Zest from 1 garlic clove
Mix parsley, zest, garlic.  Add 4 tablespoons of olive oil, the juice of 1 lemon, salt and pepper to taste.

4 large asparagus peeled, blanched and cooled. Slice into 1/4 inch slices.  Reserve.

4 filets brushed with olive oil, season to taste with salt and pepper, sear on a very hot grill, 3 minutes per side.

To Prepare for serving

Israeli cous cous salad:
Mix couscous with artichokes, asparagus.  Add 2 teaspoons of white wine vinegar,
2 Tablespoons of olive oil, 1 Tablespoon chopped mint, 1 tablespoon chopped parsley, salt and pepper to taste.  Before serving, leave salad out of the refrigerator to get to room temperature.

Lay the couscous salad on the plate making sure to evenly distribute the artichokes and asparagus; lay the hot branzino on top, spoon the Gremolata on top and a little around the plate.

* The beauty of this dish is to enjoy all of the flavors of the salad once they are room temperature which works in wonderful contrast to the hot fish. Bon Apetit.