Grilled Grouper with Browned Butter-Orange 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.

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

Nutritional Information

Calories:

453 (24% from fat)

Fat:

12.1g (sat 3.6g,mono 5.5g,poly 1.8g)

Protein:

42.2g

Carbohydrate:

42g

Fiber:

3.9g

Cholesterol:

78mg

Iron:

2.6mg

Sodium:

704mg

Calcium:

95mg