Recipe

Grilled Sea Bass With Orange And Red Onion Sauce And Citrus Couscous Recipe

	Dond / All my dishes 3 months, 1 week ago This recipe originally came from Chef Hans Röckenwagner of Santa Monica, Marina del Rey, and points east. I've done this same dish with both a seared tuna fillet and a tilapia fillet, and it works perfectly with either one. This is a good recipe to ... More Prep:20m Cook:50m Servings:6	Dond
	citruscouscous

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Ingredients

Orange and Red Onion Sauce:

1½ Tbsp olive oil

1 lb red onions, cut into ¼-inch slices

2 cups freshly squeezed orange juice

2 Tbsp flat-leaf parsley, finely chopped

Dash of Tabasco sauce

Pinch of ground coriander

¼ tsp salt

Freshly ground black pepper to taste

Citrus Couscous:

3 cups light chicken stock

Grated zest of 1 orange

Grated zest of 1 lemon

Grated zest of 1 lime

¼ tsp Chinese chile paste

2 Tbsp extra virgin olive oil

1½ cups instant couscous

½ tsp salt

¼ tsp freshly ground black pepper

Grilled Sea Bass:

6 (4- to 5-ounce) skinless, boneless sea bass fillets, about 1-inch thick

1 Tbsp olive oil

½ lemon

Salt and freshly ground black pepper

Sprigs of chervil

Directions

Heat olive oil in a large skillet over medium-low heat.

Add red onions and sauté, stirring occasionally, for about 10 minutes, or until the onions are softened but not browned.

Add orange juice and bring mixture to a boil. Simmer until the liquid is reduced by half, about 10 minutes.

Remove from heat and stir in parsley, Tabasco, coriander, salt, and pepper. Set aside.

In a medium saucepan, combine stock, citrus zests, chile paste, and olive oil.

Bring the mixture just to a boil over medium heat, and then immediately stir in couscous.

Remove from heat, cover pan, and let stand until the couscous is tender, about 10 minutes.

When all of the liquid has been absorbed, fluff the couscous with a fork and add salt and pepper.

Brush sea bass fillets on all sides with olive oil.

Preheat a grill or broiler to medium-high.

Season fillets with salt and pepper and grill them for about 3 minutes on each side, or until done through and opaque.

During the last minute of cooking, squeeze a little lemon juice over each fillet.

To plate, put a mound of couscous on each of 6 heated dinner plates and place a grilled fillet on top.

Drizzle the onion sauce around the edge of the plates and garnish with a few sprigs of chervil.

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Comments

hot_it_up 3 months, 1 week ago said:
Great recipe, here in Alabama I would serve over
Louisiana long grain rice. just have to cook a little longer.\0

Jeff

linebb956 3 months, 1 week ago said:
Awesome... I will have to use Red Snapper or Red fish here to get the thickness...
We love our fish grilled...

elgab89 3 months, 1 week ago said:
This sounds divine! Thank you for a great recipe!

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