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Sea Bass with Citrus Couscous

View recipe ingredients and directions

Recipe Categories

Bass, Fish, Main Dish, Seafood, Tabasco
Time Prep: 15
Cook: 30
Total: 45 min
Yield: 6 servings

Ingredients

Amount Ingredient Preparation
1 tablespoon olive oil
2 tablespoons parsley leaves chopped
1 pound red onions 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
1/4 teaspoon 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 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.
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