QUICK STEAMED FLOUNDER WITH GINGER-GARLIC MUSTARD GREENS
This recipe, inspired by a Chinatown dinner, puts the bold tastes of sesame oil, ginger and soy sauce front and center. Here, a steamed piece of flounder sits on a bed of mustard greens, limp, tender and infused with garlic. The greens take the place of choy sum, a relative of bok cho, and give the dish a slightly mustardy flavor. It's a quick, healthy weeknight dinner packed with flavor. Try it tonight.
Provided by Melissa Clark
Categories dinner, quick, main course
Time 15m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat oils in a very large skillet. Add garlic and ginger and sauté until fragrant and translucent, about 2 minutes. Add mustard greens, soy sauce and 3 tablespoons water, and sauté until greens start to wilt, 2 minutes longer.
- Spread greens out in pan. Season flounder with salt and pepper, and place on top of greens. Cover pan, reduce heat to medium, and let fish steam until just cooked through, about 6 minutes. If pan dries out before fish is cooked through, add a little more water, a teaspoon at a time.
- Uncover pan and transfer fish to serving plates. If greens seem wet, turn heat to high to cook off excess moisture. Serve greens on top of fish, drizzled with a little more sesame oil and soy sauce, if desired.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 14 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 3 grams, Sodium 1017 milligrams, Sugar 1 gram, TransFat 0 grams
VEGETABLE COUSCOUS
Looking for a different way to serve vegetables? These tiny pasta granules act like a magnet, pulling together the flavors of the chicken broth and vitamin-rich veggies. Carrots, celery, peppers and zucchini add fresh crunch and bright color.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients. , Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.
Nutrition Facts : Calories 272 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
STEAMED COUSCOUS, THE AUTHENTIC WAY
Steps:
- Set couscous in a bowl and pour 2 quarts water over it. Swish around and drain water off. Spread couscous grain in a baking pan and leave them to swell for 10 minutes. Rub couscous between your wet hands to break up lumps. Let stand another 10 minutes.
- Combine the broth, water cinnamon stick, ginger and cumin in the bottom of a couscousiere. Secure the top of the couscousiere to the bottom with a dampened piece of cheesecloth, lightly dusted with flour and large enough to go around the rim of the top. When the liquid comes to a boil, slowly dribble 1/4 of the swollen couscous into steamer, forming them into a mound. Steam uncovered for 5 minutes, then add the remaining couscous. Steam over low heat, uncovered, for 20 minutes.
- Remove the top of the couscousiere (if the liquid in the bottom seems low, add some more water or broth) and dump the couscous into a large shallow pan and spread it out with a rubber spatula. Sprinkle 1/2 cup cold water and 1/2 teaspoon salt over the couscous. Break up lumps by lifting couscous and stirring the grains with a fork. Lightly oil your hands and rework grains, rubbing them through your fingertips, to keep them separate. Dry for 10 minutes. (Can do in advance up to this point and keep until the final steaming with a damp cloth over top).
- Return the dried couscous to the top of the couscousiere (resealing it with cheesecloth again) and dribble couscous in as before, in a soft mound. Steam uncovered for 20 minutes more. Serve with chick peas stew and garnish with sliced toasted almonds.
STEAMED COUSCOUS
Steps:
- Melt the butter in a large saucepan. Add the onions and cook over medium heat for 10 minutes, stirring occasionally, until tender but not browned. Add the chicken stock, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a full boil. Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. Fluff with a fork and serve hot.
STEAMED FLOUNDER WITH VEGETABLE COUSCOUS
Everyone knows steamed fish is heart-healthy -- the trick is making it appetizing, too. In just 20 minutes, dish up an elegant supper from the microwave. The Provencal trio of red bell pepper, zucchini, and olive oil enlivens couscous; the fish steams in the microwave, ensuring that it stays moist. Finish it with a drizzle of zippy Dijon vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In a 2-quart shallow microwave-safe dish, combine couscous, bell pepper, zucchini, oregano, 1 tablespoon oil, and 1 1/4 cups water. Season with salt and pepper. Cover, and microwave on high until vegetables are crisp-tender, about 3 minutes. Stir mixture.
- Dividing evenly, spread 1 tablespoon mustard over one side of fish; season with salt and pepper. Roll up each fillet, and place on top of couscous. Cover, and microwave on high until fish is almost cooked through, about 4 minutes. Let stand, covered, 5 minutes, to finish cooking.
- Meanwhile, make vinaigrette: In a small bowl, whisk remaining teaspoon mustard with vinegar and remaining 2 tablespoons oil. Season with salt and pepper. Drizzle fish and couscous with vinaigrette, and season with ground pepper. Serve.
Nutrition Facts : Calories 455 g, Fat 13 g, Fiber 3 g, Protein 44 g
STEAMED FLOUNDER WITH VEGETABLE COUSCOUS
FLAVOR BOOSTER Everyone knows steamed fish is healthy-the trick lies in making it flavorful, too. Here, flounder fillets are spread with Dijon, rolled up, and cooked atop a bed of couscous and vegetables. A drizzle of vinaigrette provides the finishing touch.
Yield serves 4
Number Of Ingredients 10
Steps:
- In a 2-quart shallow microwave-safe dish, combine couscous, bell pepper, zucchini, oregano, 1 tablespoon oil, and the water. Season with salt and pepper. Cover and microwave on high until vegetables are crisp-tender, about 3 minutes. Stir mixture.
- Dividing evenly, spread 1 tablespoon mustard over one side of fish; season with salt and pepper. Roll up each fillet, and place on top of couscous. Cover and microwave on high until fish is almost opaque throughout, about 4 minutes. Let stand, covered, 5 minutes, to finish cooking.
- Meanwhile, in a small bowl, whisk remaining 1 teaspoon mustard with the vinegar and remaining 2 tablespoons oil. Season with salt and pepper. Drizzle fish and couscous with vinaigrette, and season with pepper. Serve immediately.
- (Per Serving)
- Calories: 455
- Fat: 13g (2.1g Saturated Fat)
- Protein: 43.8g
- Carbohydrates: 38.3g
- Fiber: 3.4g
RECONSTITUTED STEAMED COUSCOUS
Unlike pasta, couscous should never be boiled (pay no attention to the instructions on most boxes), just reconstituted and steamed. The couscous dishes I'll be presenting this week make perfect winter dinner party fare; the vegetable and bean dishes will be particularly welcome if there are vegans at your table.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 30m
Yield Depends on amount of couscous used
Number Of Ingredients 4
Steps:
- Place the couscous in a bowl. Add 1/2 teaspoon salt (preferably kosher salt) per cup of couscous and mix together. Combine 1/2 to 1 cup of broth from the stew you plan to serve with the couscous with enough warm water to cover the couscous by about 1/2 inch. Let sit for 20 minutes, until the liquid is absorbed. Stir every five minutes with a wooden spoon, or rub the couscous between your moistened thumbs and fingers so that it doesn't lump. The couscous will now be fairly soft; fluff it with a fork or with your hands. Add a tablespoon or two of olive oil, rubbing the couscous between your fingers to distribute the oil throughout. Have the stew at a simmer. Line a colander, sieve or the top part of a couscoussier (a special pot for couscous) with a single layer of cheesecloth, and place the couscous in it. Set it over the stew, making sure that the bottom of the colander does not touch the liquid (remove some of the liquid if it does). Wrap a towel between the edge of the colander and the pot if there is a space, so that steam doesn't escape. Steam 20 to 30 minutes. The couscous should be fluffy, the grains dry and separate, not al dente and not mushy.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 281 milligrams, Sugar 0 grams
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