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

Total Time:
30 min
15 min
15 min

4 servings

  • 3 tablespoons extra-virgin olive oil, divided, plus extra for drizzling
  • 3 tablespoons butter, divided
  • 1 small savoy cabbage, 1 1/4 pounds, quartered then shredded
  • 2 cups chicken stock
  • Salt and pepper
  • 2 grapefruits or 4 oranges, grated zest from 1 grapefruit or 2 oranges
  • 4 (8-ounce) red snapper fillets, skin scored
  • 1 large shallot, thinly sliced
  • 1/2 cup dry white wine
  • 1 1/2 cups couscous
  • 1 cup green peas
  • 2 tablespoons chopped or snipped fresh chives, 10 to 12 blades
  • Heat a large skillet over medium-high heat with 1 tablespoon extra-virgin olive oil, 1 turn of the pan and 1 tablespoon butter. When butter melts into oil, add the cabbage and cook 2 to 3 minutes to wilt it down a bit. Season with salt and pepper and add 1/2 cup chicken stock to the skillet. Reduce heat to medium low and cook 10 minutes, stirring occasionally.

  • Cut ends off citrus, either grapefruit or oranges. 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. Once cleaned of skins, cut the sections of the fruit away from the membranes.

  • Season the fish with salt and pepper and grapefruit or orange zest. Heat a nonstick skillet over medium-high heat with 1 tablespoon extra-virgin olive oil, 1 turn of the pan. When oil ripples, add fish. Cook fish 3 to 4 minutes on each side, skin side down first. Skin should be crisp and flesh should be opaque. Remove fish to a platter and cover with foil to keep warm. Return pan to stove top and add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the shallots. Cook shallots 2 minutes then add the citrus to the pan and warm through a minute. Add white wine and reduce 1 minute then add a tablespoon of butter. Turn off heat. Shake pan to combine butter with citrus.

  • 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. When stock boils, add couscous, peas and chives to pot. Turn off heat, stir and set lid in place. Let stand 5 minutes then uncover and fluff with a fork. Transfer to a serving dish.

  • Place cabbage in a serving dish. Uncover fish. Pour citrus and sauce over fish and serve.

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