Grilled Grouper with Browned Butter-Orange 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
- 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
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.
- Yield: 4 servings (serving size: 1 fillet and 1 cup couscous)
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.
|Calories per serving:||453|
|Caloriesfromfat per serving:||24%|
|Fat per serving:||12.1g|
|Saturated fat per serving:||3.6g|
|Monounsaturated fat per serving:||5.5g|
|Polyunsaturated fat per serving:||1.8g|
|Protein per serving:||42.2g|
|Carbohydrate per serving:||42g|
|Fiber per serving:||3.9g|
|Cholesterol per serving:||78mg|
|Iron per serving:||2.6mg|
|Sodium per serving:||704mg|
|Calcium per serving:||95mg|
Good to Know
Though they’re only in season between October and January, antioxidant-rich pomegranate seeds are a colorful and tasty addition to the couscous. Grouper is low in saturated fat and a good source of vitamins B6 and B12 and potassium—a perfect addition to a low-fat diet.