Grilled Striped Bass with Summer Vegetables and Couscous Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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To round out the meal: 1 cup lowfat pudding Ingredients:
1 eggplant, halved lengthwise |
1/4 cup olive oil |
2 tsp ground cumin |
1/4 lb green beans, trimmed and cut into 1-inch pieces |
1/4 lb wax beans, trimmed and cut into 1-inch pieces |
2 cups corn kernels (about 3 ears) |
1 pint pear or cherry tomatoes, halved |
1 cup uncooked couscous |
1 tbsp red wine vinegar |
1 cup fresh basil leaves, chopped |
4 striped bass (or red snapper) fillets (6 oz each), skin on |
Directions:
1. For vegetables and couscous: Preheat oven to 400°F. Rub cut sides of eggplant with 1 tbsp oil and sprinkle with cumin. Season with salt and pepper and place in baking pan, cut sides down; bake for 30 minutes or until eggplant is browned and cooked through. Remove and let sit until cool enough to handle. Spoon out flesh onto cutting board and roughly chop; transfer to a medium-sized bowl. While eggplant is cooking, bring a large pot of salted water to a boil and set up an ice bath by combining 5 cups ice cubes and 7 cups cold water in a large bowl. Blanch green beans in boiling water until bright green, about 3 minutes; remove with a slotted spoon and cool in the ice bath at least 1 minute (until cool in center). Repeat with wax beans. Cook corn for 15 seconds, then cool 1 minute in ice bath. Drain and blot dry all vegetables. Add tomatoes and toss together gently. Season to taste with salt and pepper. Cook couscous according to package instructions; mix with eggplant and stir in 2 tbsp oil, red wine vinegar, and basil. Season to taste with salt and pepper.
2. For fish: Preheat grill or broiler. Brush fish on both sides with remaining oil. Season skin side with salt and pepper. Starting with skin side down, grill or broil fish 4 minutes. Season flesh side with salt and pepper; turn and grill or broil about 4 minutes longer or until cooked through.
3. To serve: Spoon equal amounts of vegetables and couscous onto 4 plates and top with grilled fish. Serve hot.
4. Nutritional analysis per serving: 623 calories, 19 g fat (3 g saturated fat), 71 g carbohydrates, 42 g protein Nutritional analysis provided by Self
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