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.