John's Citrus Fish, Savoy Cabbage and Couscous with Peas and Chives – Rachael Ray

Ingredients

• 3 tablespoons extra virgin olive oil (EVOO), divided, plus extra for drizzling
• 3 tablespoons butter, divided
• 1 small savoy cabbage, 1 1/4 pounds, quartered then shredded
• 2 cups chicken stock
• Salt and pepper
• 2 grapefruits or 4 oranges, grated zest from 1 grapefruit or 2 oranges
• 4 red snapper fillets (8 ounces each), skin scored
• 1 large shallot, thinly sliced
• 1/2 cup dry white wine
• 1 1/2 cups couscous
• 1 cup green peas
• 2 tablespoons chopped or snipped fresh chives, 10-12 blades