Red Snapper Veracruz

Thaw fish, if frozen. Preheat broiler. In a medium saucepan bring broth to boiling. Stir in couscous. Cover saucepan and remove from heat. Let stand about 5 minutes or until liquid is absorbed. Stir in green onion. Meanwhile, rinse fish; pat dry. Sprinkle fish with salt and black pepper. Place fish on the greased unheated rack of a broiler pan, tucking under any thin edges to make pieces of uniform thickness. Measure thickness of the fish. Broil 4 to 5 inches from the heat until fish begins to flake when tested with a fork. (Allow 4 to 6 minutes per 1/2-inch thickness of fish; if fillets are 1 inch thick, turn once halfway through broiling.) Spoon the salsa over fish; broil 1 minute more or until salsa is heated through. To serve, arrange fish on couscous mixture. If desired, serve with lemon wedges.