Apricot sea bass

Yield: 4 servings

Measure Ingredient
12 ounces Couscous
½ pounds Dried apricots finely chopped
2 teaspoons Ground coriander seeds
\N \N Salt and pepper to taste
2 tablespoons Olive oil
¼ cup Apricot jam
1 tablespoon Cider vinegar
4 \N Sea bass fillets (6oz ea)

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

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