| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
Asian |
Main dish, Fish |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
lb |
Red onions, sliced -lengthwise 1/4 inch thick |
| 2 |
c |
Fresh orange juice |
| 2 |
tb |
Flat-leafed parsley-chopped |
|
|
Salt & pepper |
|
|
Pinch of ground coriander |
|
|
Dash of Tabasco sauce |
| 3 |
c |
Vegetable stock |
|
|
Zest of 1 orange – grated |
|
|
Zest of 1 lemon – grated + -juice of 1/2 lemon |
|
|
Zest of 1 lime – grated |
| 1/4 |
ts |
Asian chili paste |
| 4 |
ts |
Olive oil |
| 10 |
oz |
Instant couscous |
|
|
Salt & pepper |
| 6 |
|
5 oz. skinless, boneless sea -bass fillets – 1 in thick |
INSTRUCTIONS
SAUCE
COUSCOUS AND FISH
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. Posted to MealMaster
Recipes List, Digest #162
Date: Mon, 10 Jun 1996 21:33:14 -0700
From: Julie Bertholf <jewel1@ix.netcom.com>
A Message from our Provider:
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