Grilled Sea Bass with Orange and Red Onion Sauce and Citrus Couscous Yield: 6 servings This is a very simple dish that has great flavors and is also low in fat. The red onion sauce and citrus couscous are great additions to anyone's repertoire, and the whole dish makes a delightful summer repast.

Wine suggestion Alsatian Gewürztraminer (dry, crisp wine with good levels of acidity and ripe fruit, forward nose)

Orange and Red Onion Sauce

1 1/2 Tablespoons olive oil
1 pound red onions, peeled and cut lengthwise into 1/4-inch slices
2 cups freshly squeezed orange juice
2 Tablespoons flat-leaf parsley, finely chopped
Dash of Tabasco sauce
Pinch of ground coriander
1/4 teaspoon salt
Freshly ground black pepper to taste

Citrus Couscous

3 cups light chicken or vegetable stock
Grated zest of 1 orange
Grated zest of 1 lemon
Grated zest of 1 lime
1/4 teaspoon Chinese chile paste
2 Tablespoons extra virgin olive oil
1 1/2 cups instant couscous
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Grilled Sea Bass

6 (4- to 5-ounce) skinless, boneless sea bass fillets, about 1-inch thick
1 Tablespoon olive oil
1/2 lemon
Salt and freshly ground black pepper

Garnish

Sprigs of chervil

For the Orange and Red Onion Sauce, in a large nonreactive skillet heat the olive oil over medium-low heat. Add the red onions and sauté, stirring occasionally, for about 10 minutes, or until softened but not browned. Add the orange juice and bring the mixture to a boil. Simmer until the liquid is reduced by half, about 10 minutes. Remove from the heat and stir in the parsley, Tabasco, coriander, salt and pepper. Set aside.

For the Citrus Couscous, in a medium saucepan, combine the stock, citrus zests, chile paste and olive oil. Over medium heat, bring the mixture just to a boil, then immediately stir in the couscous. Remove from the heat, cover the pan, and let stand until tender, about 10 minutes. When all of the liquid has been absorbed, fluff the couscous with a fork and add the salt and pepper.

For the Grilled Sea Bass, brush the sea bass on all sides with the olive oil. Preheat a grill or broiler to medium-high. Season the fillets with salt and pepper and grill them for about 3 minutes on each side, or until done through and opaque. During the last minute of cooking, squeeze a little lemon juice over each fillet.

To serve, place a mound of couscous on each of 6 heated dinner plates and place a grilled fillet on top. Drizzle the sauce around the edge of the plates and garnish with a few sprigs of the chervil.