1cupLindy's Fish Stock or canned fish stockor clam juice
1 - 2tablespoonsfresh tarragon
1 - 2tablespoonschopped fresh parsley
1teaspooncornstarch mixed with 1 teaspoon water or fish stock
1tablespooncold unsalted butter
For the Couscous
1small carrotfinely diced
1celery stalkfinely diced
¼cupfinely diced onion
¼cupfinely diced ripe tomatocanned is fine, actually, it's preferable
1tablespoonextra virgin olive oil
1 ½cupshomemade or low-sodium chicken stock* divided
For the Snapper
46 - 7 ounce snapper fillets, or other thin white fish, all bones removed
½cupsuperfine floursuch as Wondra
Salt and pepperto taste
2tablespoonsolive or grapeseed oil
Prepare the Carrot-Curry Sauce: Heat the olive oil in a saucepan over medium heat. Add the celery and carrots cook until soft, about 3 - 4 minutes; stir in the garlic and curry powder; cook for 1 minute. Add the wine, cook 3 - 4 minutes or until reduced by half; add the fish stock, cook for about 10 minutes. Turn off heat and hold on the stove.
Prepare the Couscous: Heat 1 cup of the stock in a small pot fitted with a lid, until it comes to a boil. Stir in the couscous.* Remove from heat, cover, and allow the couscous to absorb all the liquid, about 5 minutes. While the couscous is "blooming"; heat the oil in a small sauté pan; add the carrot, celery, and onion. Sauté until soft, about 5 minutes; add the tomatoes, cayenne, and salt to taste; then add the remaining stock. Allow to cook until the stock is almost all gone, about 4 minutes. Stir into the cooked couscous and keep warm.
Prepare the Snapper: While all the other elements are cooking or sitting and waiting, heat the 2 tablespoons of oil in a sauté pan over medium-high heat. Season the fish with salt and pepper; lightly sprinkle the flour evenly over the filets, when the oil is hot, add the fillets, seasoned side down; cook until lightly browned, about 2 - 3 minutes. Carefully turn and cook 2 -3 minutes or until just done.
Return the carrot-curry sauce to the heat; bring to a boil and add the carrot juice along with the herbs; cook for 2 - 3 minutes; add some of the cornstarch "slurry" if you want a thicker sauce. Remove from heat and whisk in the butter. Taste and adjust for salt and pepper.
To Serve: In a large, warmed shallow bowl, split the couscous evenly, place a fish filet on top and spoon the sauce evenly over the top. Sprinkle with fresh chopped parsley, if desired.
*When making the couscous, follow the directions on your package. The ratio of water to couscous may be different.