Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 oz Couscous 2 tb Olive oil
1/2 lb Dried apricots 1/4 c Apricot jam
-finely chopped 1 tb Cider vinegar
2 ts Ground coriander seeds 4 Sea bass fillets (6oz ea)
Salt and pepper to taste

Cook the couscous according to package instructions. In a medium bowl,
combine the couscous, apricots, coriander, salt, pepper and 1 tbs of
the olive oil. Stir to mix well and keep warm.

Stir together the jam and vinegar in a small bowl and set aside.

Rub the bass with the remaining olive oil and place on a heatproof
plate set inside your steamer tray. In a large pot, bring one inch of
water to boil. Put the steamer tray over the water and cover. Cook
for 4 minutes. Remove the lid and brush the fish with the jam-vinegar
mixture, Replace the lid and continue cooking until the fish is just
opaque through, 4-6 minutes longer.

Spoon a bed of the warm couscous mixture onto individual plates and
top with the steamed bass pieces. Serve immediately.

Simply Seafood Summer 1995
Submitted By DIANE LAZARUS On 08-18-95

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