Sea Bass With Citrus Couscous
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Sea Bass With Citrus Couscous
  Citrus    Couscous    Fish  
Last updated 6/12/2012 1:22:29 AM. Recipe ID 55131. Report a problem with this recipe.
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       Title: Sea bass with citrus couscous
      Yield: 6 Servings
 
MMMMM---------------------------SAUCE--------------------------------
      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

MMMMM---------------------COUSCOUS AND FISH--------------------------
      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
 
  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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Recipe ID 55131 (Apr 03, 2005)

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