- 1 pound fresh or frozen skinless orange roughy or red snapper fillets, 1/2 to 1 inch thick
- 1/3 cup low-sodium or no-salt-added salsa
- 1 clove garlic, minced
- 1 14-ounce can low-sodium or no-salt-added vegetable broth
- 1 cup whole wheat quick-cooking couscous
- 1/4 cup thinly sliced green onion (2) or coarsely chopped fresh cilantro
- Freshly ground black pepper, to taste
- Potassium chloride salt substitute, to taste (optional)
- 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 substitute 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
