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Halibut with Olive and Bell Pepper Couscous Recipe

   
 

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     Halibut with Olive and Bell Pepper Couscous

Category   Entrees - Maindishes
Sub Category   Low-fat
Servings   4

Ingredients
2 teaspoons olive oil, divided
1/2 cup diced red bell pepper
2 garlic cloves, minced
1/2 cup uncooked Israeli couscous
3/4 cup fat-free, lower-sodium chicken broth
2 tablespoons kalamata olives, pitted and quartered
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (6-ounce) skinless halibut fillets
 
4 teaspoons torn fresh oregano
2 lemons, cut into 1/8-inch-thick slices

Instructions
1. Preheat broiler to high. 2. Heat a medium saucepan over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add bell pepper and garlic; cook 1 minute, stirring occasionally. Add couscous; cook 1 minute or until lightly browned. Add broth; bring to a boil. Cover and simmer 7 minutes or until liquid evaporates. Stir in olives, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. 3. Sprinkle halibut evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Heat a large ovenproof skillet over medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add fillets to pan; cook 3 minutes. Remove pan from heat; turn fillets over. Arrange torn oregano and lemon slices evenly over fillets. Place pan in oven. Broil 5 minutes or until fish flakes easily when tested with a fork. Serve fish with couscous. ,
Nutritional Information Amount per serving Calories- 308 Fat- 6.7g Saturated fat- 1g Monounsaturated fat- 3.9g Polyunsaturated fat- 1g Protein- 35.2g Carbohydrate- 25.2g Fiber- 2.5g Cholesterol- 83mg Iron- 0.5mg Sodium- 557mg Calcium- 36mg


Originally Submitted
3/31/2013





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