Apricot Sea Bass Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
12 ounce: Couscous,
2 tbsp: Olive oil,
1/2 lbs: Dried apricots,
1/4 cup: Apricot jam,
-finely chopped,
1 tbsp: Cider vinegar,
2 tsp: Ground coriander seeds,
4: Sea bass fillets, 6oz ea
Salt and pepper to taste,
Directions:
Cook the couscous according to package instructions. In a medium bowl,
combine the couscous, apricots, coriander, salt, pepper and 1 tbs of
the olive oil. Stir to mix well and keep warm.
Stir together the jam and vinegar in a small bowl and set aside.
Rub the bass with the remaining olive oil and place on a heatproof
plate set inside your steamer tray. In a large pot, bring one inch of
water to boil. Put the steamer tray over the water and cover. Cook
for 4 minutes. Remove the lid and brush the fish with the jam-vinegar
mixture, Replace the lid and continue cooking until the fish is just
opaque through, 4-6 minutes longer.
Spoon a bed of the warm couscous mixture onto individual plates and
top with the steamed bass pieces. Serve immediately.
Simply Seafood Summer 1995
Submitted By DIANE LAZARUS On 08-18-95
Source from luhu.jp
combine the couscous, apricots, coriander, salt, pepper and 1 tbs of
the olive oil. Stir to mix well and keep warm.
Stir together the jam and vinegar in a small bowl and set aside.
Rub the bass with the remaining olive oil and place on a heatproof
plate set inside your steamer tray. In a large pot, bring one inch of
water to boil. Put the steamer tray over the water and cover. Cook
for 4 minutes. Remove the lid and brush the fish with the jam-vinegar
mixture, Replace the lid and continue cooking until the fish is just
opaque through, 4-6 minutes longer.
Spoon a bed of the warm couscous mixture onto individual plates and
top with the steamed bass pieces. Serve immediately.
Simply Seafood Summer 1995
Submitted By DIANE LAZARUS On 08-18-95
Source from luhu.jp
Tags
Fish/seafoo