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Snapper with carrot-curry sauce over couscous

Snapper with Carrot-Curry Sauce over Couscous

Snapper with Carrot-Curry Sauce over Couscous is easy enough to make any day, elegant enough for company. Low-Fat, low-calorie, and on the table in 30 min.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Fish & Seafood, Main Course
Cuisine Moroccan
Servings 4
Calories 446 kcal


  • For the Curry-Carrot Sauce
  • ½ cup diced onion
  • 1 stalk celery diced
  • 2 cloves garlic minced
  • 1 tablespoon extra virgin olive oil
  • 1 - 2 tablespoons curry powder
  • ½ cup dry white wine or white vermouth
  • 1 cup Lindy's Fish Stock or canned fish stock or clam juice
  • cup carrot juice
  • 1 - 2 tablespoons fresh tarragon
  • 1 - 2 tablespoons chopped fresh parsley
  • 1 teaspoon cornstarch mixed with 1 teaspoon water or fish stock
  • 1 tablespoon cold unsalted butter
  • For the Couscous
  • 1 small carrot finely diced
  • 1 celery stalk finely diced
  • ¼ cup finely diced onion
  • ¼ cup finely diced ripe tomato canned is fine, actually, it's preferable
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon cayenne pepper
  • 1 ½ cups homemade or low-sodium chicken stock* divided
  • 1 cup couscous
  • For the Snapper
  • 4 6 - 7 ounce snapper fillets, or other thin white fish, all bones removed
  • ½ cup superfine flour such as Wondra
  • Salt and pepper to taste
  • 2 tablespoons olive 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.


Serving: 1gSodium: 561mgFiber: 3gCholesterol: 75mgCalories: 446kcalPolyunsaturated Fat: 11gSaturated Fat: 5gFat: 18gProtein: 42gCarbohydrates: 23g
Keyword fish, healthy fish, rock-fish, snapper
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