SAUCE
1 tbsp olive oil
1 lb red onions, sliced --lengthwise 1/4, inch thic
2 cup fresh orange juice
2 tbsp flat-leafed parsley-chopped
1 salt & pepper
1 pinch of ground coriander
1 dash of tabasco sauce
COUSCOUS AND FISH
3 cup vegetable stock
1 zest of 1 orange - grated
1 zest of 1 lemon - grated + --juice, of 1/2 lemon
1 zest of 1 lime - grated
1/4 tsp asian chili paste
4 tsp olive oil
10 oz instant couscous
1 salt & pepper
6 5 oz. skinless, boneless sea --bass, fillets - 1 in thi
A Recipe for
Sea Bass With Citrus Couscous
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This Recipe for Sea Bass With Citrus Couscous is one of thousands in the Recipes-to-go Meal Cookbook.
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This is a recipe for Sea Bass With Citrus Couscous from the recipe cookbook of Recipes-to-go (Meal)
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SAUCE: Heat the oil in a nonreactive medium saucepan. Add the onions
and cook over moderately low heat, stirring, until softened, about 8
minutes. Add the juice and cook over moderately high heat until
reduced by half, about 8 minutes. Add the parsley, salt, pepper,
coriander and Tabasco; keep warm.
COUSCOUS AND FISH: In a nonreactive medium saucepan, combine the
stock, citrus zests, chili paste and 1 T of the oil and bring to a
boil over high heat. Stir in the couscous, cover and let stand off
the heat until liquid is absorbed, about 10 minutes. Season with
salt and pepper and fluff with fork.
Light grill or preheat broiler. Rub the sea bass with the remaining
1 t oil and season on both sides with salt and pepper. Grill or broil
for about 2 minutes, or until lightly golden and sizzling. Gently
turn the fish, drizzle on the lemon juice and broil for about 3
minutes longer, or until just cooked through.
Divide the couscous among 6 plates. Arrange the sea bass on the
couscous, spoon the orange sauce over and garnish with extra parsley
sprigs.
Reprinted from Food and Wine Magazine, July 1996.
Serves: 6
Sea Bass With Citrus Couscous Recipe brought to you by Recipes To-Go