Blackened Scrod with Bok Choy Wrapped Couscous and Grilled Eggplant Sandwiches

• Olive oil, for sauteing
• Butter, for sauteing
• 4 tablespoons unsweetened cocoa
• 4 tablespoons onion powder
• 4 tablespoons garlic powder
• 4 tablespoons celery powder
• 2 tablespoons thyme
• 2 tablespoons rosemary
• 2 tablespoons freshly ground black pepper
• Cayenne pepper, to taste
• 3 fillets of fresh scrod
• Bok Choy Wrapped Couscous, recipe follows
• Grilled Eggplant Sandwiches, recipe follows

1. In a medium-sized saute pan, heat equal amounts of butter and olive oil over medium heat.
2. In a large bowl, combine all of the dry ingredients until they are integrated.
3. Dip each fillet in the herb mixture until both sides are covered.
4. Slowly place each fillet in the hot oil and saute them until they are blackened on each side and fully cooked internally.
5. Remove the fish from the pan and set aside.
6. A viewer, who may not be a professional cook, provided this recipe.
7. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
8. 1 head bok choy
9. 1 box plain couscous
10. Several tomatoes, chopped
11. 2 teaspoons olive oil
12. Salt and freshly ground pepper
13. Thoroughly clean the bok choy and separate the leaves from each other.
14. Bring a large pot of water to a rolling boil and add the bok choy to the pot for approximately 1 minute.
15. Remove the bok choy leaves and immediately put them in ice-cold water to stop the cooking process.
16. Prepare the couscous according to the package directions.
17. Finely chop a couple of tomatoes and add them into the prepared pot of couscous.
18. Flatten each leaf of bok choy and spoon a generous helping of couscous in the center.
19. Wrap each leaf with the couscous inside.
20. In a grill pan over medium heat, drizzle a small amount of olive oil and grill both sides of the bok choy until the wraps are heated through.
21. Remove the wraps from the pan and add salt and pepper, to taste.
22. Grilled Eggplant Sandwiches
23. Olive oil, for sauteing
24. 1 eggplant, sliced lengthwise
25. 1 red pepper, julienne
26. 1 squash, julienne
27. Several asparagus spears
28. 4 ounces goat cheese
29. Salt and freshly ground pepper
30. In a medium sized grill pan, heat just enough olive oil to saute the vegetables.
31. Clean and slice all of the vegetables and saute them in the pan until they are slightly tender.
32. In the pan, stack several julienne strips of red pepper, squash and asparagus on top of a slice of eggplant.
33. Generously spread goat cheese on top the vegetable stack and place another slice of eggplant on top of the stack to create a "sandwich."
34. Heat the stacks until the cheese begins to soften and then remove them from the pan.
35. Add salt and pepper, to taste.

olive oil, butter, unsweetened cocoa, onion powder, garlic powder, celery powder, thyme, rosemary, freshly ground black pepper, cayenne pepper, scrod, bok, sandwiches

Taken from www.foodnetwork.com/recipes/blackened-scrod-with-bok-choy-wrapped-couscous-and-grilled-eggplant-sandwiches-recipe.html (may not work)