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.
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
How to Make It
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.
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.
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.
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.
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
I have tried to like couscous, but have failed on so many levels. I decided to give it one last try with this recipe... All I can say is OUTSTANDING! Finally something that does not taste like sandy grit! I love this recipe... my new favorite! Instead of using oranges (because i did not have any) I used a small can of mandarin oranges, fabulous! Thanks for teaching me that couscous can be amazing!
My husband and I love couscous dishes, but this was absolutely terrible. I followed the instructions to prepare the couscous exactly, and it turned out dry and hard. The flavors were far from exciting, althought it did look very pretty. I will not be making this again.
Outstanding recipe! Grouper wasn't available, so I substituted Halibut. I also pan-seared the fish, (mixing the seasoning with a small amount of Wegmans pan-searing flour before coating) instead of grilling. Unfortunately I didn't have any pomegranate seeds but the parsley and almonds added amazing flavor to the couscous. I will definitely be making this one again!
This was delicious, I made half the recipe tonight for my mother and I. I did use reduced-calorie buttery spread and bulgur instead of couscous and it tasted very nice. The fish wasn't that special though, I'd recommend maybe some cumin or something to jazz it up (I thought of this beforehand but my mother hates cumin!). I would consider making the couscous (bulgur) again, but maybe next time with some spiced shrimp, or alone for a lunchtime salad with olive oil instead of butter.
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