Grilled Sea Bass With Orange And Red Onion Sauce And Citrus Couscous
From dond 14 years ago
- 50 minutes to make
- Serves 6
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. Read more This is a good recipe to have in reserve, since you can prepare the sauce and couscous to go with just about anything -- the tangy onion sauce and the citrusy couscous add a piquancy to any seared fish fillet. See less
Ingredients
- orange and red onion Sauce: shopping list
- 1½ Tbsp olive oil shopping list
- 1 lb red onions, cut into ¼-inch slices shopping list
- 2 cups freshly squeezed orange juice shopping list
- 2 Tbsp flat-leaf parsley, finely chopped shopping list
- Dash of Tabasco sauce shopping list
- Pinch of ground coriander shopping list
- ¼ tsp salt shopping list
- Freshly ground black pepper to taste shopping list
- Citrus Couscous: shopping list
- 3 cups light chicken stock shopping list
- Grated zest of 1 orange shopping list
- Grated zest of 1 lemon shopping list
- Grated zest of 1 lime shopping list
- ¼ tsp Chinese chile paste shopping list
- 2 Tbsp extra virgin olive oil shopping list
- 1½ cups instant couscous shopping list
- ½ tsp salt shopping list
- ¼ tsp freshly ground black pepper shopping list
- Grilled Sea Bass: shopping list
- 6 (4- to 5-ounce) skinless, boneless sea bass fillets, about 1-inch thick shopping list
- 1 Tbsp olive oil shopping list
- ½ lemon shopping list
- salt and freshly ground black pepper shopping list
- Sprigs of chervil shopping list
How to make it
- 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.
People Who Like This Dish 4
- elgab89 Toronto, CA
- linebb956 La Feria, TX
- hot_it_up Columbiana, AL
- crazeecndn Edmonton, CA
- clbacon Birmingham, AL
- mbeards2 Omaha, NE
- dond Rockville, MD
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The Rating
Reviewed by 3 people-
Great recipe, here in Alabama I would serve over
Louisiana long grain rice. just have to cook a little longer.\0
Jeff
hot_it_up
in Columbiana loved it
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Awesome... I will have to use Red Snapper or Red fish here to get the thickness...
We love our fish grilled...
linebb956
in La Feria loved it
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This sounds divine! Thank you for a great recipe!
elgab89
in Toronto loved it
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