Seabass with Couscous

[Recipes Index] [World of Chefs]

Ingredients:

• ¾ cup olive oil and additional for brushing.
• 1 tbsp honey
• 1 clove of garlic, crushed
• 2 tsp freshly grated ginger
• 2 oranges, segmented and diced into ½ inch cubes
• 1 ripe mango, diced into ½ inch cubes
• 2 tbsp chopped parsley
• 2 tbsp chopped fresh lemon thyme
• 1 small red onion, coarsely chopped
• 1 small red pepper, diced
• Juice of 1 lemon
• 1 ½ cups cooked couscous prepared according to the
• directions on the box
• 2 seabass fillets
• 1 bunch fresh asparagus
• Freshly ground sea salt and pepper to taste

Preparation:

In a sauté pan, heat the olive oil over low heat and add the garlic and ginger. After two to three minutes, add the honey and the orange and mango. Take the sauté pan off the heat, set aside and mix the ingredients of the sauté pan gently but thoroughly.

In a mixing bowl, combine the parsley, lemon thyme, onion, red pepper, lemon juice, couscous and the fruit sauce from the sauté pan. Blend thoroughly and set aside until the fillets are grilled.

Brush the fillets with olive oil, place the fish on top of a grill brushed with olive oil to prevent the fish from sticking. Grill for three to five minutes or until cooked through to the middle.

Cook asparagus in boiling, salted water for three to four minutes or until tender.

Serve the grilled seabass with couscous, asparagus and lemon wedges on the side.