ONE-POT CABBAGE & BEANS WITH WHITE FISH
This cabbage stew is based on a peasant dish from south-west France, called garbure, which is served with everything from duck to fish
Provided by Barney Desmazery
Categories Dinner
Time 50m
Number Of Ingredients 13
Steps:
- Heat the butter in a large sauté pan until starting to sizzle, add the bacon, then fry for a few mins. Add the onion, celery and carrots, then gently cook for 8-10 mins until softening, but not brown. Stir in the thyme and cabbage, then cook for a few mins until the cabbage starts to wilt. Pour in the wine, simmer until evaporated, then add the stock and beans. Season, cover the pan, then simmer gently for 10 mins until the cabbage is soft but still vibrant.
- When the cabbage is done, cook the fish. Season each fillet, then dust the skin with flour. Heat the oil in a frying pan. Fry the fish, skin-side down, for 4 mins until crisp, then flip over and finish on the flesh side until cooked through. Serve each fish fillet on top of a pile of cabbage with a few small potatoes, if you like.
Nutrition Facts : Calories 423 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 13 grams sugar, Protein 42 grams protein, Sodium 1.45 milligram of sodium
JOHN'S CITRUS FISH, SAVOY CABBAGE AND COUSCOUS
This is a perfect date meal, simple and romantic.
Provided by Allrecipes Member
Yield 2
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium- high heat and add 1 tablespoon of the EVOO, 1 turn of the pan, and 1 tablespoon of the butter. When the butter melts into the olive oil, add the cabbage and cook for 3 minutes to wilt it a bit. Season the cabbage with salt and pepper and add 1/2 cup of chicken broth. Reduce the heat to medium-low and cook for 10 minutes, stirring occasionally.
- Score the skin of the fish and season with salt and pepper. Heat a medium nonstick skillet over medium-high heat and add 1 tablespoon of the EVOO, 1 turn of the pan. When the oil ripples, add the fish, skin side down, and cook for 4 minutes on each side. The skin will be crisp; the flesh will be opaque. Remove the fish to a platter and cover with foil to keep warm. Return the pan to the stove and add the remaining 1 tablespoon of EVOO, 1 turn of the pan, and the shallot. Cook for 2 minutes, then add the grapefruit and warm through. Add the wine and reduce for 1 minute, then add 2 tablespoons of the butter. Turn off the heat; shake the pan to combine.
- Bring the remaining 1 cup of broth and 1 tablespoon of butter to a boil in a medium saucepan with a lid, then add the couscous, peas and chives. Turn off the heat, stir and cover with the lid. Let stand for 5 minutes, then uncover and fluff with a fork. Transfer to a serving dish.
- Place the cabbage in another serving dish. Uncover the fish, top with the grapefruit sauce and serve.
Nutrition Facts : Calories 1144.9 calories, Carbohydrate 104.6 g, Cholesterol 143.3 mg, Fat 47.2 g, Fiber 14 g, Protein 64.8 g, SaturatedFat 18.2 g, Sodium 212.5 mg, Sugar 18.8 g
JOHN'S CITRUS FISH, SAVOY CABBAGE AND COUSCOUS
This is a perfect date meal, simple and romantic.
Provided by Allrecipes Member
Yield 2
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium- high heat and add 1 tablespoon of the EVOO, 1 turn of the pan, and 1 tablespoon of the butter. When the butter melts into the olive oil, add the cabbage and cook for 3 minutes to wilt it a bit. Season the cabbage with salt and pepper and add 1/2 cup of chicken broth. Reduce the heat to medium-low and cook for 10 minutes, stirring occasionally.
- Score the skin of the fish and season with salt and pepper. Heat a medium nonstick skillet over medium-high heat and add 1 tablespoon of the EVOO, 1 turn of the pan. When the oil ripples, add the fish, skin side down, and cook for 4 minutes on each side. The skin will be crisp; the flesh will be opaque. Remove the fish to a platter and cover with foil to keep warm. Return the pan to the stove and add the remaining 1 tablespoon of EVOO, 1 turn of the pan, and the shallot. Cook for 2 minutes, then add the grapefruit and warm through. Add the wine and reduce for 1 minute, then add 2 tablespoons of the butter. Turn off the heat; shake the pan to combine.
- Bring the remaining 1 cup of broth and 1 tablespoon of butter to a boil in a medium saucepan with a lid, then add the couscous, peas and chives. Turn off the heat, stir and cover with the lid. Let stand for 5 minutes, then uncover and fluff with a fork. Transfer to a serving dish.
- Place the cabbage in another serving dish. Uncover the fish, top with the grapefruit sauce and serve.
Nutrition Facts : Calories 1144.9 calories, Carbohydrate 104.6 g, Cholesterol 143.3 mg, Fat 47.2 g, Fiber 14 g, Protein 64.8 g, SaturatedFat 18.2 g, Sodium 212.5 mg, Sugar 18.8 g
CITRUS FISH WITH BELL PEPPER COUSCOUS
Make and share this Citrus Fish With Bell Pepper Couscous recipe from Food.com.
Provided by Barbell Bunny
Categories Halibut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a shallow dish, combine 2 tablespoons olive oil, parsley, lemon juice and peel, lime juice and peel, orange peel, hot sauce, and thyme; season with salt and pepper.
- Add the fish and let marinate for 15 minutes.
- Meanwhile, preheat a grill or grill pan to medium.
- In a medium saucepan, heat the remaining 1 tablespoon olive oil over medium heat.
- Add the bell pepper and scallions; season with salt and pepper and cook until softened, 3 to 4 minutes.
- Add the chicken broth and bring to a boil over high heat.
- Stir in the couscous, cover and keep warm.
- Grill the fish until cooked through, about 3 minutes on each side.
- Fluff the couscous, then mix in the chopped orange.
- Serve with the fish.
Nutrition Facts : Calories 399.7, Fat 11.7, SaturatedFat 1.8, Sodium 583.9, Carbohydrate 63.1, Fiber 7.2, Sugar 5.5, Protein 12.8
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