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Grilled Grouper with Browned Butter-Orange Couscous

Grilled Grouper with Browned Butter-Orange Couscous
Becky Luigart-Stayner
Yield

4 servings (serving size: 1 fillet and 1 cup couscous)

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.   Ruby red pomegranate seeds are a colorful and delicious addition to the couscous, but you can omit them if they are out of season. Using a stainless steel pan makes it easier to watch the browning process to prevent the butter from burning, but a dark-surface nonstick skillet can be used as well.

Ingredients

  • Couscous:
  • 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
  • Grouper:
  • 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

Nutrition Information

  • calories 453
  • caloriesfromfat 24 %
  • fat 12.1 g
  • satfat 3.6 g
  • monofat 5.5 g
  • polyfat 1.8 g
  • protein 42.2 g
  • carbohydrate 42 g
  • fiber 3.9 g
  • cholesterol 78 mg
  • iron 2.6 mg
  • sodium 704 mg
  • calcium 95 mg

How to Make It

  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