Sea Bass with Citrus Couscous
Yield
6 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 1 | pound |
red onion
cut lengthwise |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | pinch |
coriander
|
*
|
| 2 | cups |
orange juice
fresh |
|
| 1 | dash |
sauce
tabasco |
* |
| Couscous and fish | |||
| 3 | cups |
vegetable stock
|
|
| 4 | teaspoons |
olive oil
|
|
| 1 | x |
orange zest
grated |
*
|
| 10 | ounces |
couscous
instant |
|
| 1 | x |
lemon zest
grated |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
lemon juice
|
*
|
| 6 | each |
sea bass
fillet, skinless, boneless |
* |
| 1 | x |
lime zest
grated |
*
|
| ¼ | teaspoon |
thai chili paste
asian |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 453.6 | g |
red onion
cut lengthwise |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | pinch |
coriander
|
*
|
| 473 | ml |
orange juice
fresh |
|
| 1 | dash |
sauce
tabasco |
* |
| Couscous and fish | |||
| 7.1E+2 | ml |
vegetable stock
|
|
| 2E+1 | ml |
olive oil
|
|
| 1 | x |
orange zest
grated |
*
|
| 289 | ml/g |
couscous
instant |
|
| 1 | x |
lemon zest
grated |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
lemon juice
|
*
|
| 6 | each |
sea bass
fillet, skinless, boneless |
* |
| 1 | x |
lime zest
grated |
*
|
| 1.3 | ml |
thai chili paste
asian |
|
Directions
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 tablespoon 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 teaspoon 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.
