Grilled Grouper with Browned Butter-Orange Couscous

How to Cook Grilled Grouper with Browned Butter-Orange Couscous. Impress friends with this summer-inspired fish entrée

Yield :

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

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

Preparation :

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