Directions

1. 1

   Heat a large skillet over medium-high heat with 1 tablespoon olive oil and 1 tablespoon butter. Once the butter melts and combines with the oil, add the shredded savoy cabbage and cook for 2 to 3 minutes until slightly wilted. Season generously with salt and pepper. Pour in 1/2 cup of the chicken stock, then reduce the heat to medium-low. Continue cooking for 10 minutes, stirring occasionally, until the cabbage is tender.

2. 2

   While the cabbage cooks, prepare the citrus. Using a sharp knife, carefully trim away the peel and white pith from the grapefruit or oranges by slicing from top to bottom and rotating as you work. Once peeled, cut the citrus segments away from the membranes, working over a bowl to catch any juice. Reserve the segments. Finely grate the zest from one whole grapefruit or two whole oranges and set aside.

3. 3

   Pat the red snapper fillets dry and season both sides with salt, pepper, and the reserved citrus zest. Heat a nonstick skillet over medium-high heat with 1 tablespoon of olive oil. When the oil begins to shimmer, carefully place the fillets skin-side down in the pan. Cook for 3 to 4 minutes until the skin is golden and crisp. Flip the fillets and cook for another 3 to 4 minutes until the flesh is opaque and cooked through. Transfer the cooked fish to a serving platter and loosely cover with foil to keep warm.

4. 4

   Return the nonstick skillet to medium-high heat and add the remaining 1 tablespoon of olive oil. Once shimmering, add the sliced shallot and cook for 2 minutes until softened. Add the reserved citrus segments and gently warm through for about 1 minute. Pour in the dry white wine and let it reduce for 1 minute, then add the remaining 1 tablespoon of butter off the heat. Swirl the pan until the butter melts and emulsifies with the citrus and wine to create a glossy sauce.

5. 5

   While preparing the sauce, bring the remaining 1 1/2 cups of chicken stock, 1 tablespoon of butter, and a drizzle of olive oil to a boil in a medium pot with a tight-fitting lid. Once boiling, add the couscous, green peas, and chopped chives to the pot. Stir well, then cover and remove from heat. Let stand undisturbed for 5 minutes. Uncover and fluff the couscous gently with a fork.

6. 6

   Transfer the wilted savoy cabbage to a serving dish. Uncover the fish and arrange on a platter. Pour the warm citrus sauce with shallots over the fish. Serve the couscous mixture on the side or on individual plates alongside the fish and cabbage.