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It's a Keeper: Citrus Fish with Bell Pepper Couscous

 Tue, Aug 12

amp;lt;a href="http://bp1.blogger.com/_WIGv0dkWsmw/SGAez1ZIfhI/AAAAAAAAC_U/Dwt6m77QN0U/s1600-h/IMG_2825.jpg"><img id="BLOGGER_PHOTO_ID_5215202244349689362" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp1.blogger.com/_WIGv0dkWsmw/SGAez1ZIfhI/AAAAAAAAC_U/Dwt6m77QN0U/s320/IMG_2825.jpg" border="0" /></a>Here's a little something good for a hot summer night - <a href="http://www.rachaelraymag.com/recipes/30-minute-meals/citrus-fish-with-bell-pepper-couscous/article.html">Citrus Fish with Bell Pepper Couscous</a>. This one comes out of Rachael Ray's magazine, <a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FEveryday-With-Rachael-Ray%2Fdp%2FB000FTJ7JQ%3Fie%3DUTF8%26s%3Dmagazines%26qid%3D1218516004%26sr%3D8-1&tag=everythingrac-20&linkCode=ur2&camp=1789&creative=9325">Every Day with Rachael Ray</a>. When I previously tried something similar, let's just say it <a href="http://rachaelrayblog.blogspot.com/2006/05/beyond-my-skill-level-johns-citrus.html">didn't go well</a>.<br /><br />Once again, my photography skills don't really do any justice to this meal. It was light and bright, with tons of flavor. Fish isn't something I make too often, so when I do make it, I'm always a little intimidated. This recipe definitely helped build my confidence and was easily made within 30 minutes.<br /><br />Here's the recipe with my comments in brackets:<br /><br />3 tablespoons extra-virgin olive oil (EVOO)<br />1/3 cup chopped flat-leaf parsley (a generous handful)<br />Juice of 1 lemon, plus 2 teaspoons grated peel<br />Juice of 1 lime, plus 2 teaspoons grated peel<br />Segments of 1 orange, chopped, plus 2 teaspoons grated peel [this is the hardest part of the recipe, but don't worry, just take it easy!]<br />1 tablespoon hot pepper sauce (eyeball it)<br />1 tablespoon chopped fresh thyme<br />Salt and pepper<br />Four 6- to 8-ounce pieces mahi mahi, halibut or orange roughy [I used tilapia, because it is a sustainable fish]<br />1 red bell pepper, chopped<br />4 scallions, chopped<br />2 1/2 cups chicken broth<br />1 1/2 cups couscous [My store carries a whole wheat couscous that's pretty good]<br /><br />1. In a shallow dish, combine 2 tablespoons EVOO, the 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.<br /><br />2. Meanwhile, preheat a grill or grill pan to medium. In a medium saucepan, heat the remaining 1 tablespoon EVOO , 1 turn of the pan, 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.<br /><br />3. Grill the fish until cooked through, about 3 minutes on each side.<br /><br />4. Fluff the couscous, then mix in the chopped orange. Serve with the fish. [See, that wasn't so tough.]

Source: Everything Rachael Ray

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