Sea Bass with Citrus Couscous

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.