4 pieces butterfish fillets (6-8 ounce)
1/2 cup black lychee tea
2 tablespoons brown sugar
1 bunch scallions sliced thinly, separate white and green
3 cups rehydrated couscous
Extra virgin olive oil for drizzling
Kosher salt and freshly ground black pepper to taste
Season fish with salt and pepper. On a plate, combine tea, sugar and scallion whites. Press the fish into the rub. In a saute pan over medium heat coated lightly with oil, sear the fish until browned on both sides, about 8 minutes. Meanwhile, combine couscous with scallion greens and extra virgin olive oil and season. Place fish on couscous molded in a bowl.