Johns Citrus Fish, Savoy Cabbage and Couscous

February 2006
Johns Citrus Fish, Savoy Cabbage and Couscous

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I love this delicate, sophisticated meal because My Super Mr. created it.

Makes: 2 servings

  • 3 tablespoons extra-virgin olive oil (EVOO), 3 turns of the pan
  • 4 tablespoons unsalted butter
  • 1/2 small head Savoy cabbage, shredded
  • Salt and freshly ground pepper
  • 1 1/2 cups chicken broth
  • 2 8 ounces red snapper fillets
  • 1 shallot, thinly sliced
  • 1 grapefruit or 2 oranges, separated into sections
  • 1/2 cup dry white wine
  • 1 cup couscous
  • 1/2 cup green peas (a couple of handfuls)
  • 2 tablespoons chopped or snipped fresh chives
  1. Heat a large skillet over medium-high heat and add 1 tablespoon of the EVOO, 1 turn of the pan, and 1 tablespoon of the butter. When the butter melts into the olive oil, add the cabbage and cook for 3 minutes to wilt it a bit. Season the cabbage with salt and pepper and add 1/2 cup of chicken broth. Reduce the heat to medium-low and cook for 10 minutes, stirring occasionally.
  2. Score the skin of the fish and season with salt and pepper. Heat a medium nonstick skillet over medium-high heat and add 1 tablespoon of the EVOO, 1 turn of the pan. When the oil ripples, add the fish, skin side down, and cook for 4 minutes on each side. The skin will be crisp; the flesh will be opaque. Remove the fish to a platter and cover with foil to keep warm. Return the pan to the stove and add the remaining 1 tablespoon of EVOO, 1 turn of the pan, and the shallot. Cook for 2 minutes, then add the grapefruit and warm through. Add the wine and reduce for 1 minute, then add 2 tablespoons of the butter. Turn off the heat; shake the pan to combine.
  3. Bring the remaining 1 cup of broth and 1 tablespoon of butter to a boil in a medium saucepan with a lid, then add the couscous, peas and chives. Turn off the heat, stir and cover with the lid. Let stand for 5 minutes, then uncover and fluff with a fork. Transfer to a serving dish.
  4. Place the cabbage in another serving dish. Uncover the fish, top with the grapefruit sauce and serve.
  • Four Emus Western Australia Shiraz 2004 (Australia)
Tip Easy does it
  • To make grapefruit sections, slice the ends off the grapefruit. Use a small, sharp knife to trim away the peel and pith, then cut between the membranes to release the sections.
Tip How-to:
  • Slice off both ends, then stand the grapefruit on one end.
  • Trim away the peel and white pith, following the curve of the fruit.
  • Cut against the membrane on either side to release the segment.