Yield: 4 servings
|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