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Recipe Summary test

prep:
20 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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