• 1 pound fresh or frozen skinless orange roughy or red snapper fillets, 1/2 to 1 inch thick
  • 1/3 cup bottled salsa
  • 1 clove garlic, minced
  • 1 14-ounce can vegetable broth
  • 1 cup quick-cooking couscous
  • 1/4 cup thinly sliced green onion (2) or coarsely chopped fresh cilantro
  • Salt and black pepper
  • Lime or lemon wedges

Directions:

1. Thaw fish, if frozen. Preheat broiler. Rinse fish; pat dry with paper towels. Set aside. In a small bowl combine salsa and garlic; set aside.

2. In a medium saucepan bring broth to boiling. Stir in couscous; cover and remove from heat. Let stand about 5 minutes or until liquid is absorbed. Fluff couscous with a fork. Stir in green onion.

3. Meanwhile, measure thickness of fish. Place fish on the greased unheated rack of a broiler pan. Sprinkle fish lightly with salt and pepper.

4. Broil about 4 inches from the heat just until fish flakes easily when tested with a fork. Allow 4 to 6 minutes per 1/2-inch thickness of fish. (If fillets are 1 inch thick or more, turn once halfway through broiling.) Spoon salsa mixture over fish; broil about 1 minute more or until salsa is heated through. Arrange fish on couscous mixture. Serve with lime wedges.

5. Makes 4 servings

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