Johns Citrus Fish Savoy Cabbage and Couscous with Peas and Chives
Ingredients
- 3 tablespoons extra-virgin olive oil, divided, plus extra for drizzling
- 3 tablespoons butter, divided
- 1 small savoy cabbage, 1 1/4 pounds, quartered then shredded
- 2 cups chicken stock
- Salt and pepper
- 2 grapefruits or 4 oranges, grated zest from 1 grapefruit or 2 oranges
- 4 (8-ounce) red snapper fillets, skin scored
- 1 large shallot, thinly sliced
- 1/2 cup dry white wine
- 1 1/2 cups couscous
- 1 cup green peas
- 2 tablespoons chopped or snipped fresh chives, 10 to 12 blades
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments