---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Sea Bass with Citrus Couscous
  Categories: Main dish, Fish
       Yield: 6 servings
  
 -----------------------------------SAUCE-----------------------------------
       1 T  Olive oil                           2 T  Flat-leafed parsley-chopped
       1 lb Red onions, sliced                       Salt & pepper
            ---lengthwise 1/4 inch thick             Pinch of ground coriander
       2 c  Fresh orange juice                       Dash of Tabasco sauce
 
 -----------------------------COUSCOUS AND FISH-----------------------------
       3 c  Vegetable stock                     4 t  Olive oil
            Zest of 1 orange - grated          10 oz Instant couscous
            Zest of 1 lemon - grated +               Salt & pepper
 		      ---juice of 1/2 lemon		  6    5 oz. skinless,
	   boneless sea
 		      Zest of 1 lime - grated		       ---bass fillets -
	   1 in thick
     1/4 t  Asian chili paste              
  
   SAUCE:  Heat the oil in a nonreactive medium saucepan.  Add the onions and
   cook over moderately low heat, stirring, until softened, about 8 minutes.
   Add the juice and cook over moderately high heat until reduced by half,
   about 8 minutes.  Add the parsley, salt, pepper, coriander and Tabasco;
   keep warm.
   
   COUSCOUS AND FISH:  In a nonreactive medium saucepan, combine the stock,
   citrus zests, chili paste and 1 T of the oil and bring to a boil over high
   heat.  Stir in the couscous, cover and let stand off the heat until liquid
   is absorbed, about 10 minutes.  Season with salt and pepper and fluff with
   fork.
   
   Light grill or preheat broiler.  Rub the sea bass with the remaining 1 t
   oil and season on both sides with salt and pepper.  Grill or broil for
   about 2 minutes, or until lightly golden and sizzling.  Gently turn the
   fish, drizzle on the lemon juice and broil for about 3 minutes longer, or
   until just cooked through.
   
   Divide the couscous among 6 plates.  Arrange the sea bass on the couscous,
   spoon the orange sauce over and garnish with extra parsley sprigs.
   
   Reprinted from Food and Wine Magazine, July 1996.
  
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