Johns Citrus Fish Savoy Cabbage And Couscous With Peas And Chives Recipes

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SAFFRON COUSCOUS WITH FRESH PEAS AND CHIVES



Saffron Couscous with Fresh Peas and Chives image

Categories     Vegetable     Side     Quick & Easy     High Fiber     Saffron     Pea     Spring     Chive     Couscous     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 6

1 (14 1/2-ounce) can low-salt chicken broth
1 1/2 cups shelled fresh peas or frozen peas
2 tablespoons (1/4 stick) butter
Pinch of saffron threads
1 1/4 cups couscous
1/4 cup chopped fresh chives

Steps:

  • Bring chicken broth to simmer in medium saucepan. Add peas and cook just until tender, about 2 minutes. Using slotted spoon, transfer peas to bowl. Add 2 tablespoons butter and saffron threads to broth and bring to boil. Remove from heat. Add couscous; stir to blend. Cover tightly and let stand until liquid is absorbed and couscous is tender, about 5 minutes. Fluff couscous with fork. Gently mix in chives and peas. Season to taste with salt and pepper. Transfer couscous to large bowl.

JOHN'S CITRUS FISH, SAVOY CABBAGE AND COUSCOUS



John's Citrus Fish, Savoy Cabbage and Couscous image

This is a perfect date meal, simple and romantic.

Provided by Allrecipes Member

Yield 2

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil (EVOO)
4 tablespoons unsalted butter
½ small head savoy cabbage, shredded
1 pinch Salt and freshly ground pepper
1 ½ cups chicken broth
2 (8 ounce) fillets red snapper
1 shallot, thinly sliced
1 grapefruit, separated into sections
½ cup dry white wine
1 cup couscous
½ cup green peas
2 tablespoons chopped or snipped fresh chives

Steps:

  • Heat a large skillet over medium- high heat and add 1 tablespoon of the EVOO, 1 turn of the pan, and 1 tablespoon of the butter. When the butter melts into the olive oil, add the cabbage and cook for 3 minutes to wilt it a bit. Season the cabbage with salt and pepper and add 1/2 cup of chicken broth. Reduce the heat to medium-low and cook for 10 minutes, stirring occasionally.
  • Score the skin of the fish and season with salt and pepper. Heat a medium nonstick skillet over medium-high heat and add 1 tablespoon of the EVOO, 1 turn of the pan. When the oil ripples, add the fish, skin side down, and cook for 4 minutes on each side. The skin will be crisp; the flesh will be opaque. Remove the fish to a platter and cover with foil to keep warm. Return the pan to the stove and add the remaining 1 tablespoon of EVOO, 1 turn of the pan, and the shallot. Cook for 2 minutes, then add the grapefruit and warm through. Add the wine and reduce for 1 minute, then add 2 tablespoons of the butter. Turn off the heat; shake the pan to combine.
  • Bring the remaining 1 cup of broth and 1 tablespoon of butter to a boil in a medium saucepan with a lid, then add the couscous, peas and chives. Turn off the heat, stir and cover with the lid. Let stand for 5 minutes, then uncover and fluff with a fork. Transfer to a serving dish.
  • Place the cabbage in another serving dish. Uncover the fish, top with the grapefruit sauce and serve.

Nutrition Facts : Calories 1144.9 calories, Carbohydrate 104.6 g, Cholesterol 143.3 mg, Fat 47.2 g, Fiber 14 g, Protein 64.8 g, SaturatedFat 18.2 g, Sodium 212.5 mg, Sugar 18.8 g

ONE-POT CABBAGE & BEANS WITH WHITE FISH



One-pot cabbage & beans with white fish image

This cabbage stew is based on a peasant dish from south-west France, called garbure, which is served with everything from duck to fish

Provided by Barney Desmazery

Categories     Dinner

Time 50m

Number Of Ingredients 13

small knob of butter
5 rashers smoked streaky bacon , chopped
1 onion , finely chopped
2 celery sticks, diced
2 carrots , diced
small bunch thyme
1 Savoy cabbage , shredded
4 tbsp white wine
300ml chicken stock
410g can flageolet bean in water, drained
4 fillets sustainable white fish , such as hake, about 140g/5oz each, skin on
2 tbsp plain flour
2 tbsp olive oil

Steps:

  • Heat the butter in a large sauté pan until starting to sizzle, add the bacon, then fry for a few mins. Add the onion, celery and carrots, then gently cook for 8-10 mins until softening, but not brown. Stir in the thyme and cabbage, then cook for a few mins until the cabbage starts to wilt. Pour in the wine, simmer until evaporated, then add the stock and beans. Season, cover the pan, then simmer gently for 10 mins until the cabbage is soft but still vibrant.
  • When the cabbage is done, cook the fish. Season each fillet, then dust the skin with flour. Heat the oil in a frying pan. Fry the fish, skin-side down, for 4 mins until crisp, then flip over and finish on the flesh side until cooked through. Serve each fish fillet on top of a pile of cabbage with a few small potatoes, if you like.

Nutrition Facts : Calories 423 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 13 grams sugar, Protein 42 grams protein, Sodium 1.45 milligram of sodium

CITRUS FISH



Citrus Fish image

"Wolverine John, one of my TOH Recipe Forum E-friends, shared the original recipe for this easy fish entree. The sauce is delicious, and cleanup's a breeze."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1-1/2 pounds haddock, cod or halibut fillets
1/8 teaspoon salt
1/8 teaspoon pepper
1 medium onion, chopped
1/3 cup minced fresh parsley
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
4 teaspoons canola oil

Steps:

  • Place an 18x12-in. piece of heavy-duty foil on a large baking sheet. Arrange fillets in a single layer on foil; sprinkle with salt and pepper. Top with onion, parsley, and lemon and orange zest. Drizzle with oil. Top with a second large piece of foil. Bring edges of foil together; crimp to seal, forming a large packet., Bake at 450° for 15-20 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 208 calories, Fat 6g fat (1g saturated fat), Cholesterol 98mg cholesterol, Sodium 193mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges

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