Citrus Fish with Bell Pepper Couscous

Citrus Fish with Bell Pepper Couscous
  • Prep Time
  • 4Servings


  • 3 tablespoons extra-virgin olive oil (EVOO)
  • 1/3 cup chopped flat-leaf parsley (a generous handful)
  • Juice of 1 lemon, plus 2 teaspoons grated peel
  • Juice of 1 lime, plus 2 teaspoons grated peel
  • Segments of 1 orange, chopped, plus 2 teaspoons grated peel
  • 1 tablespoon hot pepper sauce (eyeball it)
  • 1 tablespoon chopped fresh thyme
  • Salt and pepper
  • 4 6 - 8 ounces pieces mahi mahi, halibut or orange roughy
  • 1 red bell pepper, chopped
  • 4 scallions, chopped
  • 2 1/2 cups chicken broth
  • 1 1/2 cups couscous


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.

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.

Grill the fish until cooked through, about 3 minutes on each side.

Fluff the couscous, then mix in the chopped orange. Serve with the fish.