John's Citrus Fish, Savoy Cabbage and Couscous with Peas and Chives (Rachael Ray) Recipe

Posted by
Rate It!
John's Citrus Fish, Savoy Cabbage and Couscous with Peas and Chives (Rachael Ray)
Add your photo!
Ingredients
12
Count
Nutrition
647
Calories
Total time
30
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Heat a large skillet over medium-high heat with 1 tablespoon extra-virgin olive oil, 1 turn of the pan and 1 tablespoon butter. When butter melts into oil, add the cabbage and cook 2 to 3 minutes to wilt it down a bit. Season with salt and pepper and add 1/2 cup chicken stock to the skillet. Reduce heat to medium low and cook 10 minutes, stirring occasionally.
  2. Cut ends off citrus, either grapefruit or oranges. Stand the citrus upright and trim away peel in strips with a small sharp knife cutting from top to bottom, spinning the citrus around as you work. Once cleaned of skins, cut the sections of the fruit away from the membranes.
  3. Season the fish with salt and pepper and grapefruit or orange zest. Heat a nonstick skillet over medium-high heat with 1 tablespoon extra-virgin olive oil, 1 turn of the pan. When oil ripples, add fish. Cook fish 3 to 4 minutes on each side, skin side down first. Skin should be crisp and flesh should be opaque. Remove fish to a platter and cover with foil to keep warm. Return pan to stove top and add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the shallots. Cook shallots 2 minutes then add the citrus to the pan and warm through a minute. Add white wine and reduce 1 minute then add a tablespoon of butter. Turn off heat. Shake pan to combine butter with citrus.
  4. While the sauce is working, bring 1 1/2 cups chicken stock, 1 tablespoon butter and a drizzle of olive oil to a boil in a medium pot with a tight fitting lid. When stock boils, add couscous, peas and chives to pot. Turn off heat, stir and set lid in place. Let stand 5 minutes then uncover and fluff with a fork. Transfer to a serving dish.
  5. Place cabbage in a serving dish. Uncover fish. Pour citrus and sauce over fish and serve.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 646.87 Kcal (2708 kJ)
Calories from fat 196.86 Kcal
% Daily Value*
Total Fat 21.87g 34%
Cholesterol 36.98mg 12%
Sodium 245.12mg 10%
Potassium 1096.46mg 23%
Total Carbs 85.09g 28%
Sugars 10.73g 43%
Dietary Fiber 10.48g 42%
Protein 25.09g 50%
Vitamin C 106.5mg 178%
Vitamin A 0.1mg 4%
Iron 1.4mg 8%
Calcium 125.1mg 13%
Amount Per 100 g
Calories 107.94 Kcal (452 kJ)
Calories from fat 32.85 Kcal
% Daily Value*
Total Fat 3.65g 34%
Cholesterol 6.17mg 12%
Sodium 40.9mg 10%
Potassium 182.96mg 23%
Total Carbs 14.2g 28%
Sugars 1.79g 43%
Dietary Fiber 1.75g 42%
Protein 4.19g 50%
Vitamin C 17.8mg 178%
Iron 0.2mg 8%
Calcium 20.9mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 14
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top