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1
pound fresh or frozen skinless orange roughy or red snapper fillets, 1/2 to 1 inch thick
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1/3
cup bottled salsa
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1
clove garlic, minced
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1
14 ounce can vegetable broth
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1
cup quick-cooking couscous
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1/4
cup thinly sliced green onion (2) or coarsely chopped fresh cilantro
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Salt and black pepper
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Lime or lemon wedges
1. 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.
2. 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.
3. Meanwhile, measure thickness of fish. Place fish on the greased unheated rack of a broiler pan. Sprinkle fish lightly with salt and pepper.
4. 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.
5. Makes 4 servings
- Servings Per Recipe 4,
- Calories 265,
- Protein (gm) 23,
- Carbohydrate (gm) 39,
- Fat, total (gm) 1,
- Cholesterol (mg) 22,
- Monosaturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 1,
- Vitamin A (IU) 389,
- Vitamin C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 2,
- Sodium (mg) 529,
- Potassium (mg) 477,
- Calcium (DV %) 50,
- Iron (DV %) 1,
- Starch () 2,
- Very Lean Meat () 3,
- Percent Daily Values are based on a 2,000 calorie diet
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