Review: Oven Roasted Sea Bass with Couscous & Warm Tomato Vinaigrette - June '01

[Peggy]

This was SOOOOOOOOOOO wonderful! I used the alternative (fresh halibut) because our fish market didn't have fresh Sea Bass. It received a 9.0 on the DH scale. This is a very high rating for him, especially for a fish dish.

I did start with an excellent piece of fish... I was alittle concerned when I saw that the fish was baked with only lemon slices and salt/pepper. Thought it would be bland. However, the vinaigrette was so delicious, that the fish didn't need a special marinate or additional sauce. The couscous was good also. Looked just like the picture in the magazine. A definate repeater!

Peggy

P.S. My....I do sound very enthusiastic about this recipe, don't I?!!!! I just don't see how you can miss unless the fish isn't really fresh or excellent to start with. http://www.cookinglight.com/bbs/biggrin.gif

[pmmahan]

Peggy-
I was really excited about this recipe and can't wait to try it! I've gotta go to a fish market to find the halibut or sea bass.
How long was the prep and cooking time? I am wondering if it would be a good meal to make on a weeknight.

[Peggy]

pmmahan,

The prep time really isn't bad, though first I wasn't sure where to start. You almost have three things going at once. I think they have the recipe organized backwards.

This is how I organized it. First I prepared the fish. While the fish was cooking (about 20 minutes), I got the stuff for the sauce ready and during the last 10 minutes I made the sauce and couscous simultaneously. If you make the sauce at the beginning, like they suggest, it will be overcooked from trying to keep it warm. Total prep time if done my way would be about 25 minutes. I think you will be quite pleased with it. Let me know what you think! http://www.cookinglight.com/bbs/biggrin.gif

On the side...Have you had any winners from the June issue? I just started cooking from it this weekend and am very interested in hearing what you have liked/disliked. Your reviews (and others!) help me streamline my menu planning. Thanks!

Peggy

[pmmahan]

Peggy-
Thanks for the tips! I will keep those in mind. I think I could definitely make this recipe on a weeknight if I have all the ingredients on hand (ie shop the night before).
I haven't made ANYTHING from the June issue. In fact, I am still making stuff from May. We are still getting settled back from the wedding. Last week, I made the Oven Fried Chicken Thighs with Buttermilk Mustard sauce, which was EXCELLENT. Tonight are Garlic Lime Chicken Thighs.
On the menu this week from June:
Black Bean Burgers with Spicy Relish
Chicken with Two Olive Topping
the Sea Bass! http://www.cookinglight.com/bbs/smile.gif
Blackberry Lemon Pudding Cake - how'd you like it? I've heard conflicting reviews.

I am also going to make the Salmon Salad with Soy Dressing and strawberry salsa from May. Strawberries are on sale this week!
I always take note of your (and Grace's) reviews! I thought the Adobe Flank Steak looked good, but I am definitely making it now! http://www.cookinglight.com/bbs/smile.gif

Patti

[AmyS]

I made this last night for dinner. I was also a little concerned about the blandness of just roasting it with lemon and salt/pepper, so I added some fresh chopped cilantro and parsley under the lemon slices. I also added some chopped serrano peppers to the viniagrette because we both love spicy foods!!
Definately a winner!!
Also used halibut....

[food girl]

This dish was a big hit at my house too. I made mine with Talapia and it was excellent. I agree that the recipe was "backwards". I made the tomato sauce, fish, then the couscous. It was so easy compared to the chicken strudel. I think I dirtied every dish in my kitchen making that thing and it was so bad as a leftover.

Lisa

[JAtelsek]

I tried this dish too and loved it. Like a dope I recycled the issue, now I have seafood lovers in the house and want to make it for them.

Could somebody post the recipe for me?

Jean

[Laura B]

Here you go, Jean.


* Exported from MasterCook *

Oven-Roasted Sea Bass With Couscous and Warm Tomato Vinaigrette

Recipe By :Cooking Light Magazine. June 2001. Page: 105.
Serving Size : 4 Preparation Time :0:00
Categories : Fish June 2001


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 green onion
2 tablespoons olive oil
2 garlic cloves -- minced
1 cup chopped tomato
3 tablespoons fresh lemon juice -- divided
1 tablespoon sherry vinegar
1 teaspoon kosher salt -- divided
1 1/4 cups fat-free chicken broth -- less-sodium
2/3 cup couscous -- uncooked
1/4 cup chopped fresh chives
4 sea bass fillets -- or Halibut (6 ounces, each; about 1-1/2 inches thick)
1/4 teaspoon freshly ground black pepper
Cooking spray
8 slices lemon -- halved (1/4-inch-thick slices)
1 Whole chives -- optional

1. Preheat oven to 350 degrees.

2. Cut green onion into 3-inch pieces, and cut pieces into julienne strips.

3. Heat oil in a large nonstick skillet over medium-high heat. Add garlic; saute 30 seconds or until garlic begins to brown. Add the tomato and onions; reduce heat to medium, and cook for 1 minute. Remove from heat; stir in 2 tablespoons lemon juice, vinegar, and 1/2 teaspoon salt. Keep warm.

4. Combine 1 tablespoon lemon juice, 1/4 teaspoon salt, and broth in a medium saucepan; bring to a boil. Gradually stir in couscous and chopped chives. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Cover and keep warm.

5. Sprinkle fish with 1/4 teaspoon salt and pepper. Place fillets in an 11 x 7-inch baking dish coated with cooking spray. Place 4 halved lemon slices on each fillet. Bake at 350 degrees for 20 minutes or until fish flakes easily when tested with a fork. Serve over couscous, and top with vinaigrette. Garnish with whole chives, if desired. Yield: 4 servings (serving size: 1 fillet, 1/2 cup couscous, and 1/4 cup vinaigrette).

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 340 Calories; 10g Fat (23.8% calories from fat); 33g Protein; 40g Carbohydrate; 3g Dietary Fiber; 53mg Cholesterol; 725mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES : While the fish is roasting, prepare the couscous so you can serve it as soon as it comes out of the oven. For extra moistness, we used more liquid in our couscous than the package calls for.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[KimKelly]

Peggy, thanks for the review... I tried the recipe a couple of nights ago per your reccomendation and it was indeed very good. I wasn't too sure about the vinaigrette, it smelled a bit odd (I'm not a tomato fan) but it really was good! I'm not a big fish eater either, but I enjoyed this and it was easy to do. I'm thinking that this fish would also be really good with a mango salsa over it....

Thanks again!

Kim

[Jogren]

Made this Saturday night and we loved it! First time I've ever had Sea Bass and I think we would have preferred Halibut instead. I also agree that the instructions are backwards. Start with the fish prep first.

[sararosalie]

Has anybody made the oven roasted sea bass with couscous and warm tomato vinaigrette (June 2001) with vegetable broth instead of chicken broth? Thanks!

[sherri]

This is definitely one of our "make again" recipes. We have used sea bass only once, almost any fish goes great with the recipe!