Fish Fillets With Herbs Zucchini And Whole Wheat Couscous Food

FISH FILLETS WITH HERBS, ZUCCHINI, AND WHOLE-WHEAT COUSCOUS

Fish Fillets with Herbs, Zucchini, and Whole-Wheat Couscous image

A tangy paste of cilantro and mint adds vibrant flavor to the fish and zucchini.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 30m

Number Of Ingredients 10

Ingredients

6 scallions, chopped
1 cup packed fresh cilantro
1/2 cup packed fresh mint
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped peeled fresh ginger (from one 3/4-inch piece)
3/4 teaspoon ground coriander (optional)
Coarse salt and freshly ground pepper
1 zucchini, cut into 3/4-inch-thick spears
4 skinless fillets firm white fish (5 ounces each), such as hake or black cod
1 cup dry whole-wheat couscous

Steps:

Preheat oven to 425 degrees. Pulse scallions, cilantro, mint, oil, ginger, coriander, and 1/2 teaspoon salt in a food processor until a coarse paste forms. Season with pepper.
Toss zucchini with 3 tablespoons herb paste in a bowl. Spread onto a rimmed baking sheet. Roast for 5 minutes.
Rub remaining herb paste onto both sides of fish fillets. Push zucchini to edges of baking sheet, and arrange fish in center, leaving about 1/2 inch between each fillet. Roast until fish is opaque and semi-firm to the touch, about 15 minutes. Meanwhile, prepare couscous according to package directions. Serve fish and zucchini over couscous.

Nutrition Facts : Calories 354 g, Cholesterol 95 g, Fiber 8 g, Protein 32 g, SaturatedFat 2 g, Sodium 257 g

ROASTED HALIBUT AND ZUCCHINI WITH BUTTER SAUCE

Roasted Halibut and Zucchini with Butter Sauce image

With this recipe, you make the main dish and the side dish all in one pan. For the butter sauce, an equal amount of water can be substituted for the dry white wine. The butter sauce will keep for no more than thirty minutes. If not serving immediately, place in a warm spot.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 30m

Number Of Ingredients 9

Ingredients

1 1/2 pounds skinless halibut fillet, cut into 4 equal pieces
2 teaspoons olive oil
Coarse salt and ground pepper
1 pound zucchini, cut diagonally into 3/4-inch slices
1 tablespoon onion, minced
1 tablespoon white-wine vinegar
1 tablespoon dry white wine
1/2 cup (1 stick) chilled butter, cut into 8 tablespoons
1 tablespoon chopped fresh flat-leaf parsley

Steps:

Preheat oven to 500 degrees. Pat halibut dry; rub with 1 teaspoon oil, and season with salt and pepper. Arrange fillets several inches apart on a 10-by-15-inch rimmed baking sheet.
In a small bowl, toss zucchini with remaining teaspoon oil; season with salt and pepper. Arrange zucchini around fish on sheet. Roast in oven, rotating sheet once, until zucchini is cooked through and fish flakes easily, 10 to 12 minutes.
While fish roasts, combine onion, vinegar, wine, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat to medium; simmer until almost all liquid has evaporated, 5 to 7 minutes. Reduce heat to low; whisk in butter, 2 tablespoons at a time, letting each addition melt before adding next. Stir in parsley; season sauce with pepper. Spoon butter sauce over halibut and zucchini; serve immediately.

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