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Spiced Fish on Citrus and Mint Cous Cous
Recipe serves
:
4
A Little Background
This dish builds on a recipe my friend Damian gave to me a couple of years back. I was working with him on a function for the annual Melbourne Cup horse race. We had had some problems with suppliers not delivering on time and as such were behind the eight ball with our prep all morning. It was now 12 noon and I recall nervously saying to Damo, "Here come the customers and we haven't even got half the prep done, I've still got to cook the cous cous, I haven't even got the chicken kievs let alone stuff them." Damian calmly replied "Pass me that orange juice. I'll make the cous cous and you run across the road to the Thai restaurant and tell them you'll buy some chicken off them, if they complain tell them I sent you." Damian was on very good terms with them as he was their best customer. So I ran across the road and by the time I got back Damian was tossing fresh mint through the cous cous and putting the last bits and pieces together. After our hugely successful lunch (just barely), I asked Damian how he managed to cook then cool the cous cous so fast. He said he didn't even cook it he just steeped it in the orange juice and it cooked it for him. Ever since, I have used his simple little technique at many a barbecue and dinner party. I trust you will as well once you taste the result and appreciate the ease.