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Sea Bass with Citrus Couscous Recipe
Serves 6 Ingredients: Sauce:
1 tsp olive oil
2 tsp flat-leafed parsley, chopped
1 lb red onions, sliced lengthwise 1/4 inch thick
2 cups fresh orange juice
Salt and pepper
Pinch of ground coriander
Dash of Tabasco sauce
Couscous and Fish:
3 cups vegetable stock
4 tsp olive oil
Zest of 1 orange, grated
Zest of 1 lemon, grated
Juice of 1/2 lemon
Zest of 1 lime, grated
10 oz instant couscous
Salt and pepper
6 5-oz skinless, boneless sea bass fillets, 1" thick
1/4 tsp Asian chili paste
Instructions: Sauce:
1. Heat the oil in a nonreactive medium saucepan.
2. Add the onions and cook over moderately low heat, stirring, until softened, about 8 minutes.
3. Add the juice and cook over moderately high heat until reduced by half, about 8 minutes.
4. Add the parsley, salt, pepper, coriander and Tabasco; keep warm.
Couscous and Fish:
5. In a nonreactive medium saucepan, combine the stock, citrus zests, chili paste and 1 tbsp of the oil and bring to a boil over high heat.
6. Stir in the couscous, cover and let stand off the heat until liquid is absorbed, about 10 minutes.
7. Season with salt and pepper and fluff with fork.
8. Light grill or preheat broiler.
9. Rub the sea bass with the remaining 1 t oil and season on both sides with salt and pepper.
10. Grill or broil for about 2 minutes, or until lightly golden and sizzling.
11. Gently turn the fish, drizzle on the lemon juice and broil for about 3 minutes longer, or until just cooked through.
12. Divide the couscous among 6 plates.
13. Arrange the sea bass on the couscous, spoon the orange sauce over and garnish with extra parsley sprigs.
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