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Ingredients Jump to Instructions ↓

  1. 1 1/2 teaspoons 7 1/2ml Ground cumin

  2. 1 1/2 teaspoons 7 1/2ml Mustard seed

  3. 1 1/2 teaspoons 7 1/2ml Coriander

  4. 1 1/2 teaspoons 7 1/2ml Turmeric

  5. 1/2 teaspoon 2 1/2ml Red pepper flakes

  6. Monkfish fillets - 1-1/2

  7. 1 tablespoon 15ml Olive oil

  8. 1 cup 237ml Fresh orange juice

  9. 1 cup 237ml Unsweetened coconut milk

  10. 1 Ruby red grapefruit - peeled and sectioned

  11. 1 Orange - peeled and (large) sectioned

  12. 1 1/2 cups 355ml Couscous

  13. 1/4 cup 4g / 0.1oz Cilantro - chopped

  14. 1/2 teaspoon 2 1/2ml Salt

  15. 1 1/2 lbs 681g / 24oz Fresh spinach - stemmed and washed

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375øF. Combine first 5 ingredients and coat fish with spice mixture. In large nonstick skillet, heat olive oil over medium heat. Quickly sear fish on both sides; pour orange juice and coconut milk over fish. Place skillet in oven; roast 18-20 minutes; turning once until fish is cooked. Remove fish; keep warm. Heat half of orange-coconut mixture in skillet until slightly thickened; add orange, grapefruit. Add water to remaining orange-coconut mixture to obtain 2 cups liquid. Bring to boil; stir in couscous, cilantro and salt. Remove from heat, cover, let stand 5 minutes. Fluff with fork. Cook spinach in skillet, covered, over medium heat until wilted 2-3 minutes. Place couscous on plates, top with spinach, fish and sauce.

  2. From InStyle Magazine, July 1998 issue, p.200.

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