Issue Date: October, 2009
Serves: Serves 4
Ralph's on the Park
Louisiana Citrus Salad
Pumpkin Seed Couscous
Lightly oil the fish and season with salt and pepper. Clean and season the grilling grate with oil. Cook the fish over very hot hardwood charcoal for the best flavor. Spoon ½ cup of warm couscous onto the center of the four plates. Lay the fish fillets over the couscous and top with the citrus salad. Spoon some of the cream onto the plates and drizzle the pumpkin seed oil around the fish. Garnish with extra citrus segments.
Louisiana Citrus Salad Cut supremes from the citrus fruits by slicing off the tops and bottoms. With a paring knife, slice off the skins including all white pith underneath the rinds. Working over a bowl, make V cuts into each segment of the fruit, releasing the segments into the bowl. Gently stir in the rest of the ingredients.
Citrus Cream Grate or finely chop all zest. Mix together all ingredients and chill.
Pumpkin Seed Couscous Cook couscous in boiling water for 8 minutes or until tender. Drain. SautÃ© onions and garlic in oil until soft. Toss in couscous and seeds. Taste for seasoning and finish by adding chives.