Citrus Fish With Bell Pepper Couscous |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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You can use mahi mahi, halibut, or orange roughy for the fish. Everyday with Rachel Ray. Ingredients:
3 tablespoons extra virgin olive oil |
1/3 cup flat leaf parsley, chopped |
1 lemon, juiced |
2 teaspoons lemon peel, grated |
1 lime, juiced |
2 teaspoons lime peel, grated |
1 orange, segmented and chopped |
2 teaspoons orange peel, grated |
1 tablespoon hot pepper sauce |
1 tablespoon thyme, chopped |
salt and pepper |
4 pieces orange roughy (6-ounces per piece) |
1 red bell pepper, chopped |
4 scallions, chopped |
2 1/2 cups chicken broth |
1 1/2 cups couscous |
Directions:
1. In a shallow dish, combine 2 tablespoons olive oil, parsley, lemon juice and peel, lime juice and peel, orange peel, hot sauce, and thyme; season with salt and pepper.
2. Add the fish and let marinate for 15 minutes.
3. Meanwhile, preheat a grill or grill pan to medium.
4. In a medium saucepan, heat the remaining 1 tablespoon olive oil over medium heat.
5. Add the bell pepper and scallions; season with salt and pepper and cook until softened, 3 to 4 minutes.
6. Add the chicken broth and bring to a boil over high heat.
7. Stir in the couscous, cover and keep warm.
8. Grill the fish until cooked through, about 3 minutes on each side.
9. Fluff the couscous, then mix in the chopped orange.
10. Serve with the fish.
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