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1
To prepare the steamed grouper, slice the grouper lengthwise into 1/3's and set aside.
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2
Saute the spinach in olive oil in a saute pan and, season with salt and freshly ground black pepper.
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3
Cook just until the spinach is wilted.
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4
Remove from the heat.
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5
Set up a steamer on the stove.
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6
Place 1 of the fish layers on a flat surface.
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7
Top the first piece with the spinach.
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8
Top with another piece of fish, and then the sun-dried tomatoes.
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9
Top with the last piece of fish.
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10
Season with salt and freshly ground black pepper and drizzle with olive oil.
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11
Wrap the fish tightly with plastic wrap and place in the steamer.
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12
Steam for 12 to 13 minutes and unwrap.
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13
Prepare all the vegetables and combine them in a medium-sized bowl.
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14
Bring the stock to a boil.
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15
In a medium bowl, add the couscous and all the veggies.
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16
Add the boiling veggie stock and mix the couscous.
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17
Quickly cover the bowl with plastic wrap and set aside for 5 to 6 minutes.
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18
To make the wheat grass sauce, in a food processor combine the fresh wheat grass, honey, and heavy cream.
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19
In a slow stream, add the 3 tablespoons of olive oil and emulsify.
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20
Remove the sauce and transfer to a fine mesh strainer and press all liquid through, then add salt and freshly ground black pepper, to taste.
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21
Serve the fish with wheat grass sauce and veggie couscous.
