Steamed Grouper served with Veggie Couscous and Swe

Name: Steamed Grouper served with Veggie Couscous and Sweet Wheat Grass Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces grouper; 3 ounces spinach; 2 ounces sun-dried tomatoes; Salt and freshly ground black pepper; 1 tablespoons olive oil, plus 3 tablespoons; 1 red pepper, brunoise; 1 green pepper, brunoise; 1 orange pepper, brunoise; 1 broccoli head, shaved; 2 shallots, diced; 1 cup vegetable stock; 2 cups Moroccan couscous; 1 cup fresh wheat grass; 3 tablespoons honey; 1/2 cup heavy cream

Servings: persons

8 ounces grouper
3 ounces spinach
2 ounces sun-dried tomatoes
Salt and freshly ground black pepper
1 tablespoons olive oil, plus 3 tablespoons
1 red pepper, brunoise
1 green pepper, brunoise
1 orange pepper, brunoise
1 broccoli head, shaved
2 shallots, diced
1 cup vegetable stock
2 cups Moroccan couscous
1 cup fresh wheat grass
3 tablespoons honey
1/2 cup heavy cream

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

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 8 ounces grouper, 3 ounces spinach, 2 ounces sun-dried tomatoes, Salt and freshly ground black pepper, and more.

Yes, Steamed Grouper served with Veggie Couscous and Sweet Wheat Grass Sauce falls under the Vegetarian 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.

That's it — enjoy your meal!

Steamed Grouper served with Veggie Couscous and Sweet Wheat Grass Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions