Citrus Fish With Bell Pepper Couscous Recipe #376552
You can use mahi mahi, halibut, or orange roughy for the fish.
Everyday with Rachel Ray.
by Mitra <3
25 min | 15 min prep
SERVES 4
- 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
- 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.
- Add the fish and let marinate for 15 minutes.
- Meanwhile, preheat a grill or grill pan to medium.
- In a medium saucepan, heat the remaining 1 tablespoon olive oil over medium heat.
- Add the bell pepper and scallions; season with salt and pepper and cook until softened, 3 to 4 minutes.
- Add the chicken broth and bring to a boil over high heat.
- Stir in the couscous, cover and keep warm.
- Grill the fish until cooked through, about 3 minutes on each side.
- Fluff the couscous, then mix in the chopped orange.
- Serve with the fish.
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