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!
Grilled Grouper with Browned Butter-Orange 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.
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- Calories: 453
- Calories from fat: 24%
- Fat: 12.1g
- Saturated fat: 3.6g
- Monounsaturated fat: 5.5g
- Polyunsaturated fat: 1.8g
- Protein: 42.2g
- Carbohydrate: 42g
- Fiber: 3.9g
- Cholesterol: 78mg
- Iron: 2.6mg
- Sodium: 704mg
- Calcium: 95mg
- 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
- 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
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