John's Citrus Fish, Savoy Cabbage and Couscous with Peas and Chives

Name: John's Citrus Fish, Savoy Cabbage and Couscous with Peas and Chives
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps butter, divided; 473 milliliters chicken stock; 355 milliliters couscous; 118 milliliters dry white wine; 2 Tbsps chopped or snipped fresh chives, 10 to 12 blades; 237 milliliters green peas; 3 Tbsps extra-virgin olive oil, divided, plus extra for drizzling; 2 grapefruits or 4 oranges, grated zest from 1 grapefruit or 2 oranges; 907 grams red snapper fillets, skin scored; 4 servings Salt and pepper; 1 small savoy cabbage, 1 1/4 pounds, quartered then shredded; 1 large shallot, thinly sliced

If you have about 30 minutes to spend in the kitchen, John's Citrus Fish, Savoy Cabbage and Couscous with Peas and Chives might be a super pescatarian recipe to try. One serving contains 777 calories, 62g of protein, and 24g of fat. This recipe serves 4. It works well as a main course. A mixture of peas, chicken stock, shallot, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Heat a large skillet over medium-high heat with 1 tablespoon extra-virgin olive oil, 1 turn of the pan and 1 tablespoon butter. When butter melts into oil, add the cabbage and cook 2 to 3 minutes to wilt it down a bit. Season with salt and pepper and add 1/2 cup chicken stock to the skillet. Reduce heat to medium low and cook 10 minutes, stirring occasionally.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Chicken Stock

Cabbage

Butter

Cooking Oil

Equipment you will use

Frying Pan

Cut ends off citrus, either grapefruit or oranges. Stand the citrus upright and trim away peel in strips with a small sharp knife cutting from top to bottom, spinning the citrus around as you work. Once cleaned of skins, cut the sections of the fruit away from the membranes.

Ingredients you will need

Grapefruit

Orange

Fruit

Equipment you will use

Knife

Season the fish with salt and pepper and grapefruit or orange zest.

Ingredients you will need

Salt And Pepper

Orange Zest

Grapefruit

Fish

Heat a nonstick skillet over medium-high heat with 1 tablespoon extra-virgin olive oil, 1 turn of the pan. When oil ripples, add fish. Cook fish 3 to 4 minutes on each side, skin side down first. Skin should be crisp and flesh should be opaque.

Ingredients you will need

Extra Virgin Olive Oil

Fish

Cooking Oil

Equipment you will use

Frying Pan

Remove fish to a platter and cover with foil to keep warm. Return pan to stove top and add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the shallots. Cook shallots 2 minutes then add the citrus to the pan and warm through a minute.

Ingredients you will need

Extra Virgin Olive Oil

Shallot

Fish

Equipment you will use

Stove

Aluminum Foil

Frying Pan

Add white wine and reduce 1 minute then add a tablespoon of butter. Turn off heat. Shake pan to combine butter with citrus.

Ingredients you will need

White Wine

Butter

Shake

Equipment you will use

Frying Pan

While the sauce is working, bring 1 1/2 cups chicken stock, 1 tablespoon butter and a drizzle of olive oil to a boil in a medium pot with a tight fitting lid. When stock boils, add couscous, peas and chives to pot. Turn off heat, stir and set lid in place.

Ingredients you will need

Stock

Olive Oil

Couscous

Butter

Chives

Sauce

Peas

Equipment you will use

Pot

Let stand 5 minutes then uncover and fluff with a fork.

Transfer to a serving dish.

Place cabbage in a serving dish. Uncover fish.

Ingredients you will need

Cabbage

Fish

Pour citrus and sauce over fish and serve.

Ingredients you will need

Sauce

Fish

Equipment

Ingredients

Servings:

3Tbsps

butter, divided 473milliliters

chicken stock 355milliliters

couscous 118milliliters

dry white wine 2Tbsps

chopped or snipped fresh chives, 10 to 12 blades 237milliliters

green peas 3Tbsps

extra-virgin olive oil, divided, plus extra for drizzling 2

grapefruits or 4 oranges, grated zest from 1 grapefruit or 2 oranges 907grams

red snapper fillets, skin scored 4servings

Salt and pepper 1small

savoy cabbage, 1 1/4 pounds, quartered then shredded 1large

shallot, thinly sliced

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Fish works really well with Pinot Noir, Pinot Grigio, and Gruener Veltliner. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Brooks Willamette Valley Pinot Noir with a 4.3 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.

Brooks Willamette Valley Pinot Noir

A beautiful perfumed nose of rich cherry jam, Thanksgiving cranberries with grated orange peel, morel mushrooms and black truffle. A wonderful high note of black tea, leather and potpourri. The wine is so luscious in the mouth, coating the palate with rich, dark cherry, warm raspberry, red currant and black plum. There is a wonderful earthiness of portabella mushrooms on the grill, roasted vegetables, bacon fat and smoked meats. This Pinotfinishes with ripe fruit, earth and complexity and a hint of tomato leaf and earthiness. Just delicious!