Grilled Grouper with Browned Butter-Orange Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Enjoy this dish year round by preparing either inside on a grill pan or outside on the grill. A simple spice rub blend highlights the grouper's naturally delicious flavor, but the browned butter-orange couscous is really the star of this easy dinner. Dress it up with a glass of your favorite Riesling. Ingredients:
2 tablespoons butter |
1/4 cup slivered almonds |
1 cup uncooked couscous |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1/2 cup coarsely chopped orange sections |
1/4 cup pomegranate seeds |
3 tablespoons chopped fresh parsley |
1/4 teaspoon salt |
1/4 teaspoon salt |
1/2 teaspoon coriander seeds |
1/2 teaspoon black peppercorns |
dash of ground red pepper |
4 (6-ounce) grouper fillets |
cooking spray |
Directions:
1. To prepare couscous, melt butter in a large stainless steel skillet over medium-high heat. Add almonds; sauté 2 minutes or until almonds are toasted and butter is lightly browned. Add couscous; cook 1 minute, stirring constantly. Remove from heat.
2. Bring broth to a boil in a medium saucepan over high heat. Gradually add broth to couscous mixture in pan; cover and let stand 5 minutes. Fluff with a fork. Stir in oranges, pomegranate seeds, parsley, and 1/4 teaspoon salt.
3. To prepare grouper, place 1/4 teaspoon salt, coriander, peppercorns, and red pepper in a spice or coffee grinder, and process until finely ground. Rub spice mixture evenly over fish.
4. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Arrange fillets in pan; cook 4 minutes. Turn fillets over; cook 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with couscous.
5. Wine note: Oranges in the couscous and ground coriander on the fish are the biggest factors to consider. I suggest a riesling from Washington State. Like the dish, it is light yet bold; its subtle sweetness balances the intensity of the coriander. Try Chateau Ste. Michelle 2004 Johannisberg Riesling from Washington's Columbia Valley ($10). -Karen MacNeil
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