How It All Started

Bob Phillips

The title of this blog was inspired by one of my Spanish professor's at Miami University of Ohio, Dr. Robert Phillips, who died in the e...

Tuesday, October 4, 2011

Cod with Spicy Orange & Black Cherry Sauce & Couscous

From Clean Eating Magazine James found this recipe for Cod with Spicy Orange & Black Cherry Sauce with Couscous. I used tilapia, rather than cod, because we had some on hand. Making this recipe started with a trip to the grocery store to buy the green onions, carrots, black cherry All-Fruit and couscous. I did a lot of chopping and dicing for this recipe, and used many pots, pans, and utensils. The broiling time for the fish was minimal (8 minutes), but the prep work was time intensive. I made a few adjustments to the recipe as written. I skipped the cayenne pepper, and rather than placing a slice of orange with its peel on top of the fish before broiling, I used a grapefruit spoon to scoop out the wedges to top the filets, which necessarily also meant that there was a lot of juice on top as well. It did not adversly affect the fish, and all worked well especially when topped with the sauce. I was not sure about the couscous because I remembered not liking it and was going to use rice instead, but James convinced me that the couscous would be fine. And it was. This was a good, romantic meal with lots of colors, flavors, and textures - visually appealing as well as tasty. We served Chardonnay from Westport Rivers Vineyards with this one.


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  2. When the possibility of couscous came up, I was reminded of this exchange:
    Rachel: Ross honey, this is very nice, but, but I...I got a crisis.
    Ross: Yeah, but I've got Couscous!

    What set this apart from our less pleasant couscous memories is that this time it was a side dish with some fresh ingredients mixed in. Our prior uses had been couscous as a main course, and with very little adornment. Big difference! I agree that this was a good and romantic meal in all the ways Pam mentions.