Red Snappers With Lemon Caper Butter Sauce

Couscous

1. Fill a pot with water. Add Seri Murni Pure Vegetable Oil and salt. Bring the water to a rolling boil over high heat.
2. Add couscous and stir well with a fork.
3. Remove pot from the heat and keep it covered with a lid for 5 minutes or until liquid is absorbed and couscous is al dente, tender yet slightly firm.
4. Add red kidney beans, corn kernels, salt and white pepper powder.
5. Mix well.

Grilled Zucchini

1. Heat Seri Murni Pure Vegetable Oil in a grill pan over medium heat.
2. Grill both sides of the zucchini slices until light brown.
3. Season with salt and white pepper powder.

Red snappers with lemon caper butter sauce

1. Season both sides of red snapper fillets with salt and coarse black pepper.
2. Dust the red snapper fillets with Blue Key Superfine Superwhite Flour until both sides are completely coated.
3. Heat Seri Murni Pure Vegetable Oil in a pan over medium heat. Shallow fry the fillets until both sides are golden brown.
4. Remove fillets from pan and drain on paper towels.
5. To prepare the lemon caper butter sauce, use the same pan and melt unsalted butter over low heat.
6. Add lemon juice, capers and fresh parsley. Stir well.
7. Pour the sauce over the fillets. Served with couscous and grilled zucchini.