John's Citrus Fish, Savoy Cabbage And Couscous With Peas And Chives
Serves: 5
Irma Bergnaum
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
46
Sourness
37
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 tbsps
Butter (divided)2 cups
Chicken Stock1
Salt1 large
Shallot (thinly sliced)1 cup
White Wine (dry)1.5 cups
Couscous1 cup
Green PeaDirections:
1
Heat a large skillet over medium-high heat with 1 tablespoon extra-virgin olive oil, 1 turn of the pan and 1 tablespoon butter
2
When butter melts into oil, add the cabbage and cook 2 to 3 minutes to wilt it down a bit
3
Season with salt and pepper and add 1/2 cup chicken stock to the skillet
4
Reduce heat to medium low and cook 10 minutes, stirring occasionally
5
Cut ends off citrus, either grapefruit or oranges
6
Stand the citrus upright and trim away peel in strips with a small sharp knife cutting from top to bottom, spinning the citrus around as you work
7
Once cleaned of skins, cut the sections of the fruit away from the membranes
8
Season the fish with salt and pepper and grapefruit or orange zest
9
Heat a nonstick skillet over medium-high heat with 1 tablespoon extra-virgin olive oil, 1 turn of the pan
10
When oil ripples, add fish
11
Cook fish 3 to 4 minutes on each side, skin side down first
12
Skin should be crisp and flesh should be opaque
13
Remove fish to a platter and cover with foil to keep warm
14
Return pan to stove top and add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the shallots
15
Cook shallots 2 minutes then add the citrus to the pan and warm through a minute
16
Add white wine and reduce 1 minute then add a tablespoon of butter
17
Turn off heat
18
Shake pan to combine butter with citrus
19
While the sauce is working, bring 1 1/2 cups chicken stock, 1 tablespoon butter and a drizzle of olive oil to a boil in a medium pot with a tight fitting lid
20
When stock boils, add couscous, peas and chives to pot
21
Turn off heat, stir and set lid in place
22
Let stand 5 minutes then uncover and fluff with a fork
23
Transfer to a serving dish
24
Place cabbage in a serving dish
25
Uncover fish
26
Pour citrus and sauce over fish and serve