CITRUS FISH WITH BELL PEPPER COUSCOUS
Make and share this Citrus Fish With Bell Pepper Couscous recipe from Food.com.
Provided by Barbell Bunny
Categories Halibut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 399.7, Fat 11.7, SaturatedFat 1.8, Sodium 583.9, Carbohydrate 63.1, Fiber 7.2, Sugar 5.5, Protein 12.8
ONE-POT SMOKY FISH WITH TOMATO, OLIVES AND COUSCOUS
Flaky white fish and pearl couscous simmer together in a rich, smoky tomato sauce for a punchy one-pot dinner that comes together in just half an hour. The sauce relies heavily on pantry ingredients (think anchovies, roasted red peppers, crushed tomatoes and paprika); if you like more green on your dinner plate, a lemony arugula salad is a nice complement to the smoky flavors in this dish.
Provided by Lidey Heuck
Categories dinner, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large (12-inch) skillet (use one with a tight-fitting lid), heat the olive oil over medium. If using fresh red bell pepper, add it with the onion, and cook, tossing occasionally, until tender and lightly browned, 8 to 10 minutes. Meanwhile, pat the fish fillets dry with a paper towel and season with salt and pepper.
- If using roasted red peppers, add them with the garlic, anchovies, paprika and cayenne, and cook for 1 more minute, until the garlic is fragrant. Add the wine and stir to scrape up any brown bits from the pan. When the wine has almost entirely evaporated, add the chicken stock, tomatoes, olives, parsley, 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil over medium-high heat.
- Add the couscous, stir, then add the fish fillets, wiggling them lightly to submerge them in the sauce. Turn the heat to low, cover and simmer for 6 to 8 minutes, until fish is opaque and flakes easily with a fork. Carefully transfer the fish to a plate. Simmer the couscous, uncovered, stirring occasionally, until it's tender and the liquid in the pan has reduced slightly, about 5 minutes.
- Off the heat, stir in the vinegar and gently return the fish to the skillet to warm, being careful to keep it intact. Serve hot in shallow bowls garnished with additional parsley and a drizzle of olive oil.
FISH WITH BELL PEPPERS
A long time ago I was flipping through one of my mother's cookbooks, which happened to be from weight watcher's. I found this dish and find it very easy to make and is healthy for you. I have used several types of fish and it always tastes good. I hope you enjoy it.
Provided by Faith77
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- If fish are large, cut into 4 servings.
- Heat oil in 10-inch non-stick skillet.
- Layer onion and bell peppers in skillet.
- Sprinkle with half of thyme and pepper.
- Place fish over bell peppers and sprinkle with remaining spice.
- cover and cook over low heat for 15 minutes.
- Uncover and cook until fish flakes easily with fork, 10 to 15 minutes longer.
CITRUS FISH
"Wolverine John, one of my TOH Recipe Forum E-friends, shared the original recipe for this easy fish entree. The sauce is delicious, and cleanup's a breeze."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place an 18x12-in. piece of heavy-duty foil on a large baking sheet. Arrange fillets in a single layer on foil; sprinkle with salt and pepper. Top with onion, parsley, and lemon and orange zest. Drizzle with oil. Top with a second large piece of foil. Bring edges of foil together; crimp to seal, forming a large packet., Bake at 450° for 15-20 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 208 calories, Fat 6g fat (1g saturated fat), Cholesterol 98mg cholesterol, Sodium 193mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
CITRUS FISH WITH BELL PEPPER COUSCOUS
Steps:
- 1) In a shallow dish: combine 2 Tbs olive oil, parsley,lemon & lime juices, zests, hot sauce, thyme. Add fish & marinate for 25 minutes. 2) Meanwhile,in medium pan heat 1 tbs olive oil over medium heat. Add the bell pepper & scallions- cook until softened, 3-4 minutes. Add the chicken broth & bring to a boil over high heat. Stir in couscous, cover & keep warm. 3) Grill the fish until cooked through, about 3 minutes each side. 4) Fluff the couscous, then mix in the chopped orange. Serve with fish. *Mild-good!
SKILLET TOMATO-BRAISED COD WITH BELL PEPPERS AND OUZO
This healthy cod recipe marries a lot of freezer and pantry staples into a delicious one-pan meal that's Mediterranean diet-friendly. Keep frozen cod, frozen peppers, and a jar of whole plum tomatoes on hand to make this anytime.
Provided by Diana Moutsopoulos
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Combine olive oil, onion, and bell peppers in a large skillet over medium heat. Cook gently until softened, stirring occasionally, 5 to 10 minutes. Pour in ouzo and simmer for 2 to 3 minutes, allowing alcohol to evaporate. Add plum tomatoes and lightly crush with the back of a spoon until broken apart. Add water and mint, then season with salt and pepper. Simmer gently until sauce is thickened, about 10 minutes.
- Increase heat to medium-high. Nestle cod fillets in the sauce and spoon some sauce over top. Cook, turning once halfway through, until fish flakes easily with a fork, 8 to 10 minutes.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 21.8 g, Cholesterol 44.2 mg, Fat 17.6 g, Fiber 3 g, Protein 17.4 g, SaturatedFat 2.9 g, Sodium 265 mg, Sugar 11.6 g
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- Heat the oil in a nonreactive medium saucepan. Add the onions and cook over moderately low heat, stirring, until softened, about 8 minutes. Add the juice and cook over moderately high heat until reduced by half, about 8 minutes. Add the parsley, salt, pepper, coriander and Tabasco; keep warm.
- In a nonreactive medium saucepan, combine the stock, citrus zests, chili paste and 1 tablespoon of the oil and bring to a boil over high heat. Stir in the couscous, cover and let stand off the heat until the liquid is absorbed, about 10 minutes. Season with salt and pepper and fluff with a fork.
- Light a grill or preheat the broiler. Rub the sea bass with the remaining 1 teaspoon oil and season on both sides with salt and pepper. Grill or broil for about 2 minutes, or until lightly golden and sizzling. Gently turn the fish, drizzle on the lemon juice and broil for about 3 minutes longer, or until just cooked through.
- Divide the couscous among 6 plates. Arrange the sea bass on the couscous, spoon the orange sauce over and garnish with the parsley.
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