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
1 pound fresh or frozen skinless orange roughy or red snapper fillets, 1/2 to 1 inch thick
1/3 cup bottled salsa
1 clove garlic, minced
1 14-ounce can vegetable broth
1 cup quick-cooking couscous
1/4 cup thinly sliced green onion (2) or coarsely chopped fresh cilantro
Salt and black pepper
Lime or lemon wedges
- 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.
- 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.
- Meanwhile, measure thickness of fish. Place fish on the greased unheated rack of a broiler pan. Sprinkle fish lightly with salt and pepper.
- 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.
- Fish, Main Dishes
- Mediterranean/Middle Eastern