Sea Bass with Citrus Couscous Recipe

Name: Sea Bass with Citrus Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 tablespoons parsley leaves chopped; 1 pound red onion cut lengthwise; 1 x salt and black pepper; 1 pinch coriander; 2 cups orange juice fresh; 1 dash sauce tabasco; 3 cups vegetable stock; 4 teaspoons olive oil; 1 x orange zest grated; 10 ounces couscous instant; 1 x lemon zest grated; 1 x salt and black pepper; 1 x lemon juice; 6 each sea bass fillet, skinless, boneless; 1 x lime zest grated; 1/4 teaspoon thai chili paste asian

Servings: persons

1 tablespoon olive oil
2 tablespoons parsley leaves chopped
1 pound red onion cut lengthwise
1 x salt and black pepper
1 pinch coriander
2 cups orange juice fresh
1 dash sauce tabasco
3 cups vegetable stock
4 teaspoons olive oil
1 x orange zest grated
10 ounces couscous instant
1 x lemon zest grated
1 x salt and black pepper
1 x lemon juice
6 each sea bass fillet, skinless, boneless
1 x lime zest grated
1/4 teaspoon thai chili paste asian

1
SAUCE: Heat the oil in a nonreactive medium saucepan.
2
Add the onions and cook over moderately low heat, stirring, until softened, about 8 minutes.
3
Add the juice and cook over moderately high heat until reduced by half, about 8 minutes.
4
Add the parsley, salt, pepper, coriander and Tabasco; keep warm.
5
COUSCOUS AND FISH: In a nonreactive medium saucepan, combine the stock, citrus zests, chili paste and 1 tablespoon of the oil and bring to a boil over high heat.
6
Stir in the couscous, cover and let stand off the heat until liquid is absorbed, about 10 minutes.
7
Season with salt and pepper and fluff with fork.
8
Light grill or preheat broiler.
9
Rub the sea bass with the remaining 1 teaspoon oil and season on both sides with salt and pepper.
10
Grill or broil for about 2 minutes, or until lightly golden and sizzling.
11
Gently turn the fish, drizzle on the lemon juice and broil for about 3 minutes longer, or until just cooked through.
12
Divide the couscous among 6 plates.
13
Arrange the sea bass on the couscous, spoon the orange sauce over and garnish with extra parsley sprigs.

242

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 tablespoons parsley leaves chopped, 1 pound red onion cut lengthwise, 1 x salt and black pepper, and more.

Yes, Sea Bass with Citrus Couscous falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sea Bass with Citrus Couscous

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