Ingredients
|
Quantity
|
Ground cumin
|
1 ½ tsp
|
Mustard seed
|
1 ½ tsp
|
Coriander
|
1 ½ tsp
|
Turmeric
|
1 ½ tsp
|
Red pepper flakes
|
½ tsp
|
Monkfidh fillets
|
4 (1 ½ lb)
|
Olive oil
|
1 tbsp
|
Fresh orange juice
|
1 cup
|
Sweetened coconut milk
|
1 cup
|
Ruby red grapefruit – peeled and sectioned
|
1
|
Orange – peeled and sectioned
|
1 large
|
Couscous
|
1 ½ cups
|
Cilantro – chopped
|
¼ cup
|
Salt
|
½ tsp
|
Fresh spinach – stemmed and washed
|
1 ½ pounds
|
Preheat oven to 375F. 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.