"The sweet-sour nature of this beautiful dish comes from the two-century Moorish occupation of Sicily. Lots of Sicilian cooking involves fruit, and couscous is used often. Serve any of the delicious leftover sauce with pan-fried chicken, duck or lamb. It is not always necessary to pin-bone fish before cooking, but it does make for easier eating. Simply take a pair of fish tweezers (available from kitchenware shops), feel for the bones with your fingers, gently press down on the flesh either side of the bones and pluck the bones out - it is that easy." - Neil Perry
Recipe from Good Food by Neil Perry (Murdoch Books).