Grouper on Couscous With Peas
This fancy-sounding dish is actually a breeze to make. But let's just keep that between us, shall we?
- ½ cup orange juice
- 1 cup frozen chopped onion
- 1 (10-ounce) box frozen peas
- 1 teaspoon salt, divided
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 2½ cups water
- 1½ cups couscous
- ¼ cup yellow raisins
- 2 tablespoons bottled lemon juice
- 4 (4-ounce) grouper fillets
- ½ teaspoon paprika
In a large skillet over medium-high heat, heat the orange juice. Add the onion and cook until tender, about 5 minutes.
Stir in the peas, ½ teaspoon of the salt, cumin, and curry powder, and cook for 1 minute to release the flavors.
Add the water and bring to a boil. Stir in the couscous, yellow raisins, and lemon juice.
Reduce the heat to low. Arrange the grouper fillets in a single layer on top of the couscous. Sprinkle grouper with remaining ½ teaspoon salt and paprika. Cover and simmer for about 10 minutes, or until the fish flakes easily with a fork and the couscous has absorbed all the liquid.
Divide couscous and grouper fillets among individual serving plates.
- Any mild, flaky white fish will work well in this recipe. The general rule for cooking fish is to cook the fish 10 minutes per inch of thickness, measured at the thickest part of the fillet.
- To add more color and depth in flavor, try subbing spinach or tomato couscous for the plain white couscous.
- Sub any dried fruit you have on hand for the yellow raisins. Their sweetness balances the heat of the cumin and curry.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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