• 4servings

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Nutrition Info . . .

VitaminsC, P
MineralsZinc, Copper, Silicon, Calcium, Potassium, Magnesium, Sulfur

Ingredients Jump to Instructions ↓

  1. 4 4- to 5-ounce fresh or frozen skinless red snapper or orange roughy fillets,

  2. 1/2 to 1 inch thick 1 14-ounce can vegetable broth

  3. 1 cup quick-cooking couscous

  4. 1/4 cup thinly sliced green onion (2) or coarsely chopped fresh cilantro

  5. 1/3 cup bottled salsa Lemon wedges

Instructions Jump to Ingredients ↑

  1. 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.


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