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This fish recipe comes ready-made with a side of veggies and fruit! Steam the tilapia and asparagus in the same skillet to cut down on after-dinner clean-up.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Remove 1/2 tsp. zest and squeeze 1/4 cup juice from one of the oranges. Peel and section the remaining orange.

  • In an extra-large deep skillet combine orange juice, broth, and ginger. Place a large steamer basket in skillet. Bring to boiling. Add asparagus to basket; reduce heat to medium. Steam, covered, 4 minutes or until asparagus is crisp-tender. Remove asparagus; cover and keep warm.

  • Rinse fish; pat dry. Add fish to basket in skillet. Pour soy sauce over fish. Steam, covered, 4 to 6 minutes per 1/2-inch thickness or just until fish flakes. Remove from heat. Remove fish; cover and keep warm.

  • Stir couscous and orange zest into broth mixture in skillet. Let stand, covered, 5 minutes. Fluff with a fork.

  • Serve fish and asparagus with couscous. Top with orange sections and , if desired, sprinkle with chives.


If you like, substitute 4 tangerines for the oranges.

Nutrition Facts

333 calories; 2 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 57 mg cholesterol; 617 mg sodium. 734 mg potassium; 45 g carbohydrates; 4 g fiber; 7 g sugar; 33 g protein; 0 g trans fatty acid; 537 IU vitamin a; 29 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 0 mg vitamin b6; 81 mcg folate; 2 mcg vitamin b12; 62 mg calcium; 3 mg iron;


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