John's Citrus Fish, Savoy Cabbage and Couscous with Peas and Chives
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 824
- Total Fat
- 24
- Saturated Fat
- 8
- Carbohydrates
- 82
- Dietary Fiber
- 11
- Sugar
- 17
- Protein
- 64
- Cholesterol
- 110
- Sodium
- 1818
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
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
Directions
- 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.