Johns Citrus Fish, Savoy Cabbage and Couscous with Peas and Chives - extra-virgin olive oil

Method

• Heat a large skillet over medium-high heat with 1 tablespoon extra-virgin olive oil, 1 turn of the pan and 1 tablespoon butter.
• When butter melts into oil, add the cabbage and cook 2 to 3 minutes to wilt it down a bit.
• Season with salt and pepper and add 1/2 cup chicken stock to the skillet.
• Reduce heat to medium low and cook 10 minutes, stirring occasionally.
• Cut ends off citrus, either grapefruit or oranges.
• Stand the citrus upright and trim away peel in strips with a small sharp knife cutting from top to bottom, spinning the citrus around as you work.
• Once cleaned of skins, cut the sections of the fruit away from the membranes.
• Season the fish with salt and pepper and grapefruit or orange zest.
• Heat a nonstick skillet over medium-high heat with 1 tablespoon extra-virgin olive oil, 1 turn of the pan.
• When oil ripples, add fish.
• Cook fish 3 to 4 minutes on each side, skin side down first.
• Skin should be crisp and flesh should be opaque.
• Remove fish to a platter and cover with foil to keep warm.
• Return pan to stove top and add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the shallots.
• Cook shallots 2 minutes then add the citrus to the pan and warm through a minute.
• Add white wine and reduce 1 minute then add a tablespoon of butter.
• Turn off heat.
• Shake pan to combine butter with citrus.
• While the sauce is working, bring 1 1/2 cups chicken stock, 1 tablespoon butter and a drizzle of olive oil to a boil in a medium pot with a tight fitting lid.
• When stock boils, add couscous, peas and chives to pot.
• Turn off heat, stir and set lid in place.
• Let stand 5 minutes then uncover and fluff with a fork.
• Transfer to a serving dish.
• Place cabbage in a serving dish.
• Uncover fish.
• Pour citrus and sauce over fish and serve.