John's Citrus Fish, Savoy Cabbage and Couscous with Peas and Chives

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this dish today and everybody just loved it. Very easy to make, not too many ingredients but so refreshing. It is perfect for a summer dinner. I loved the tangy citrus sauce, did not have enough oranges so I used orange and grapefruit.
Cabbage was wonderful with chicken broth, which I never thought of.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

After watching how easy it was to prepare, I took out some Alaskan Halibet and couldn't wait to try it. I found the most time consuming was the preping, the cooking went just as described and the fish was moist and yummy with the added sauce and we loved the tangy flavor of the grapefruit. I also made the couscous but not the cabbage. I'll do that again!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Thank you, John! I used regular cabbage and lentil (that'swhat I had tilapia, that's what I found at store. Didn't fix couscous...but will try. I've always liked onion with cabbage, so I thought I''d try the lentil.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe was pretty easy and the fish was good. I'd never eaten the skin on the fish before and I was surprised that I didn't detect a funny texture (I used perch fillets because that's all my store had that looked good. However, the sauce on the fish was pretty boring. Perhaps the grapefruit I used was too bitter, but even after adding a little sugar it seemed like it wasn't quite right. I think it maybe needed another ingredient to balance out the bitterness. I did not make the cabbage or the couscous so I can't comment on those.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I just tried this tonight. I was going to cook tilapia and happened to see the show. So I prepared it with orange rather than grapefruit. I didn't cook the other items, as I already had leftover vegetables. This was absolutely wonderfulo and so easy. I wish I had made more.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is easy to make and gives a great deal of flavor for not a lot of work. i scaled down for one, but the basic ingredients were the same and it is in my category of go to dishes.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was a great recipe and fun to make. We try to have some type of fish every week. So this was a unique one to add to our collection. I used tilapia (all I could find, it had so much flavor. The cabbage was delicious, my husband let out an "oh" while eating it. He was shocked that cooked cabbage could taste so good: The couscous was great too. Thanks for another wonderful recipe!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I enjoyed this recipe. I had a tough time "splitting" the grapefuit; I got the pulp out of the membranes, but it certainly wasn't as attractive as when she did it! I used orange roughy (they rarely have snapper here, which was quite good.

My grapefruit wasn't in pieces like hers was (tiny little sections, mostly, and I cooked the sauce way down while I futzed with the oouscous. I wonder if that's why my sauce was better than some people's; one minute for the wine to reduce seems way too few. Also, I had to add extra liquid to my couscous.

My recommendations: Cut grapefruit into smaller pieces. Let the grapefruit sauce cook down while the couscous is sitting. Finally, check the directions on the couscous, and utilize the recommend amount of liquid rather than the amount stated by this recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Grapefruit and fish... Savoy cabbage... Shallots? These are not foods that would normally arrive together at our table. This was a fabulous meal, for the kids and the grown-ups. The combinations were interesting and surprising enough to hold everyone's attention. Our word for the cabbage? "Gentle." Because I ran out of room on the stovetop, I finished the cabbage in a warm oven and tossed the fish in there as well to wait while I made the sauce. This worked out well... everything was perfectly done and hot at the same time. SCORE!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I tried this with halibut and I used one orange and one ruby grapefruit. I found that the fruit split apart in the pan and the final product had a sort of chunky, almost vomit-like appearance! I love Rachael and her other recipes but I'm afraid this one was terrible. Sorry Rachael!