Jalapeno Fish Fillets with Couscous
- Thaw fish, if frozen. In a covered saucepan, cook carrots in a small amount of boiling water for 2 minutes; add the zucchini and cook 2 minutes more or until vegetables are crisp-tender. Drain the vegetables. Cover and keep warm.
- Coat the unheated rack of a broiler pan with nonstick cooking spray. Place fish fillets on rack; tuck under any thin ends. Season fish with salt and pepper. Measure thickness of fish. Broil fish 4 inches from heat just until it flakes easily when tested with a fork. Allow 4 to 6 minutes per 1/2-inch-thickness.
- Meanwhile, in a 1-1/2-quart microwave-safe bowl, combine the 1-1/2 cups water and granules. Micro-cook, uncovered, on 100% power (high) for 3 to 4 minutes or until boiling. Stir in couscous. Cover; let stand 3 to 5 minutes.
- In a small saucepan stir together jelly and vinegar. Heat and stir over low heat until jelly is melted. (Or, micro-cook jelly and vinegar in a small microwave-safe bowl on high for about 30 seconds.)
- To serve, use a fork to fluff the couscous. Spoon couscous onto dinner plates. Top with fish and vegetables. Drizzle with the jelly mixture.
From the Test Kitchen
3 starch, 2 vegetable, 3 very-lean meat.
Nutrition Facts (Jalapeno Fish Fillets with Couscous)
- Per serving:
- 375 kcal ,
- 2 g fat
- 60 mg chol. ,
- 358 mg sodium ,
- 60 g carb. ,
- 10 g fiber ,
- 28 g pro.