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Fast & Easy Dinner: Salsa Fish

Fast & Easy Dinner: Salsa Fish

Fish and couscous are two simple ingredients that, when paired together, make a very quick meal. The couscous takes a mere five minutes to cook and the fish requires about 10 under the broiler.

Although the ingredient list calls for store-bought salsa, if you have time, make it fresh! This recipe is versatile, balanced, and delicious. Get it now and

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Salsa Fish

Salsa Fish

Salsa Fish

Ingredients

  1. 1 pound fresh or frozen skinless orange roughy or red snapper fillets, 1/2 to 1 inch thick
  2. 1/3 cup bottled salsa
  3. 1 clove garlic, minced
  4. 1 14-ounce can vegetable broth
  5. 1 cup quick-cooking couscous
  6. 1/4 cup thinly sliced green onion (2) or coarsely chopped fresh cilantro
  7. Salt and black pepper
  8. Lime or lemon wedges

Directions

  1. Thaw fish, if frozen. Preheat broiler. Rinse fish; pat dry with paper towels. Set aside. In a small bowl combine salsa and garlic; set aside.
  2. In a medium saucepan bring broth to boiling. Stir in couscous; cover and remove from heat. Let stand about 5 minutes or until liquid is absorbed. Fluff couscous with a fork. Stir in green onion.
  3. Meanwhile, measure thickness of fish. Place fish on the greased unheated rack of a broiler pan. Sprinkle fish lightly with salt and pepper.
  4. Broil about 4 inches from the heat just until fish flakes easily when tested with a fork. Allow 4 to 6 minutes per 1/2-inch thickness of fish. (If fillets are 1 inch thick or more, turn once halfway through broiling.) Spoon salsa mixture over fish; broil about 1 minute more or until salsa is heated through. Arrange fish on couscous mixture. Serve with lime wedges.

Serves 4.

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Mesayme Mesayme 8 years
looks delicious. The recipes on here are so helpful!
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