Fish Steamed With Couscous Recipes

COUSCOUS WITH FISH, TOMATOES, AND QUINCES

Steps:

• Prepare the grain as described in "An Easy Way of Preparing Quick-Cooking Couscous in the Oven" (page 376), using the quantities given in the ingredients list above, and olive oil instead of vegetable oil.
• Cut the quinces in half and trim off the darkened ends. This fruit is very hard, so use a large strong knife to press down on them. Put them in a pan, cover with water, and simmer about 20 minutes, until just tender. Strain and keep the cooking water. Cut into quarters and remove the cores and pips.
• In a large skillet, heat 2 tablespoons oil, put in the tomatoes and add the sugar, salt, pepper, and saffron. Cook until the tomatoes soften and fall apart. Put in the quinces and add 2 ladles of the quince water. Simmer until the quinces are very tender. This is the sauce.
• Brush a large sheet of foil (or 2 if you are cooking 2 fish) generously with oil. Place the fish in the middle and sprinkle lightly with salt. Wrap in a baggy parcel, twisting the foil edges together to seal it. Bake at 450°F. The cooking time depends on the size of the fish. Test for doneness for a large fish after about 30 minutes, for smaller ones after 20 minutes. Cut down to the backbone at the thickest part and check that the flesh flakes and has turned white and opaque right through.
• Serve the couscous in a large round dish. Put the fish in the middle and the sauce around it.

STEAMED FLOUNDER WITH VEGETABLE COUSCOUS

Steps:

• 1. In a 2 quart, shallow microwave-safe dish, combine couscous, bell pepper, zucchini, green onion, oregano, 1 TBL oil and 1/2 C water (I used chicken broth). Season with salt and pepper. Cover, and microwave on high until vegetables are crisp-tender, about 3 minutes. Stir mixture.
• 2. Dividing evenly, spread 1TBL Dijon over one side of fish; season with salt and pepper. Roll up each fillet, and place on top of couscous. Cover, and microwave on high until fish is almost cooked through, about 4 minutes. Let stand, covered, 5 minutes to finish cooking. (If the fish is not opaque at this point, as mine wasn't, just put it back in the microwave for 2 more minutes and let rest again. Don't overcook to the point of rubbery fish! You want it to be cooked, but moist and tender).
• 3. Meanwhile, make a vinaigrette: In a small bowl, whisk remaining teaspoon Dijon, with vinegar and remaining 2 TBL of oil. Season with salt and pepper. Drizzle fish and couscous with vinaigrette, and season with ground pepper. Sprinkle with some freshly chopped parsley. enjoy!

STEAMED FLOUNDER WITH VEGETABLE COUSCOUS

Steps:

• In a 2-quart shallow microwave-safe dish, combine couscous, bell pepper, zucchini, oregano, 1 tablespoon oil, and the water. Season with salt and pepper. Cover and microwave on high until vegetables are crisp-tender, about 3 minutes. Stir mixture.
• Dividing evenly, spread 1 tablespoon mustard over one side of fish; season with salt and pepper. Roll up each fillet, and place on top of couscous. Cover and microwave on high until fish is almost opaque throughout, about 4 minutes. Let stand, covered, 5 minutes, to finish cooking.
• Meanwhile, in a small bowl, whisk remaining 1 teaspoon mustard with the vinegar and remaining 2 tablespoons oil. Season with salt and pepper. Drizzle fish and couscous with vinaigrette, and season with pepper. Serve immediately.
• (Per Serving)
• Calories: 455
• Fat: 13g (2.1g Saturated Fat)
• Protein: 43.8g
• Carbohydrates: 38.3g
• Fiber: 3.4g