Simple Salsa Fish (6.5 PTS) Recipe - Cooking Index
Simple Salsa Fish (6.5 PTS) Recipe - Cooking Index
| 1 lb | 454g / 16oz | Fresh or frozen, skinless orange roughy or |
| Red snapper fillets - 1/2 to 1-inch thick | ||
| 1/3 cup | 78ml | Salsa |
| 1 | Garlic - minced | |
| 1 | Vegetable broth | |
| 1 cup | 237ml | Quick-cooking couscous |
| 1/4 cup | 15g / 0.5oz | Thinly sliced green onions or coarsely |
| Chopped fresh cilantro | ||
| Lime or lemon wedges |
Thaw fish, if frozen. Rinse fish; pat dry. Set aside. In a small bowl,
combine salsa and garlic; set aside.
In a saucepan, bring broth to boiling. Stir in couscous; cover and remove
from heat. Let stand 5 minutes or until liquid is absorbed. Stir in onion.
Grease the unheated rack of a broiler pan. Place fish on rack. Broil about
4
inches from the heat until fish flakes easily when tested with a fork
(allow
4 to 6 minutes per 1/2-inch thickness of fish). Turn 1-inch-thick fillets
over halfway through broiling. Spoon salsa mixture over fish; broil about
1
minute more or until salsa is heated through.
Arrange fish on couscous mixture. Serve with lime wedges.
Description:
"This snappy salsa-flavored sauce brings out the best in delicately
flavored orange roughy or red snapper. You can also use sea bass,
sole, or whitefish."
Source:
Hometown Cooking, August 2000 - S(MC formatted by:): - Sandy McClure <[email protected]> on 10/14/00; MC-HometownCooking - Start to Finish Time: - 0:15
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