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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.
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2
When butter melts into oil, add the cabbage and cook 2 to 3 minutes to wilt it down a bit.
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3
Season with salt and pepper and add 1/2 cup chicken stock to the skillet.
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4
Reduce heat to medium low and cook 10 minutes, stirring occasionally.
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5
Cut ends off citrus, either grapefruit or oranges.
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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.
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7
Once cleaned of skins, cut the sections of the fruit away from the membranes.
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8
Season the fish with salt and pepper and grapefruit or orange zest.
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9
Heat a nonstick skillet over medium-high heat with 1 tablespoon extra-virgin olive oil, 1 turn of the pan.
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10
When oil ripples, add fish.
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11
Cook fish 3 to 4 minutes on each side, skin side down first.
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12
Skin should be crisp and flesh should be opaque.
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13
Remove fish to a platter and cover with foil to keep warm.
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14
Return pan to stove top and add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the shallots.
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15
Cook shallots 2 minutes then add the citrus to the pan and warm through a minute.
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16
Add white wine and reduce 1 minute then add a tablespoon of butter.
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17
Turn off heat.
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18
Shake pan to combine butter with citrus.
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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.
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20
When stock boils, add couscous, peas and chives to pot.
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21
Turn off heat, stir and set lid in place.
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22
Let stand 5 minutes then uncover and fluff with a fork.
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23
Transfer to a serving dish.
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24
Place cabbage in a serving dish.
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25
Uncover fish.
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26
Pour citrus and sauce over fish and serve.
