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Broiled Fish with Romesco Sauce and Couscous

Broiled Fish with Romesco Sauce and Couscous
Makes: 4  servings


  • 1 cup  dry couscous
  • 1/3 cup  sliced almonds
  • 4 6 ounces  tilapia (or other white fish) fillets
  • 3 teaspoons  olive oil
  • 1/2 teaspoon  salt
  • 1 tablespoon  plain bread crumbs
  • 1 7 ounce jar roasted red peppers, drained
  • 1/2 teaspoon  sherry vinegar
  • 2 garlic cloved, minced
  • 1/4 teaspoon  smoked sweet paprika
  • 2 tablespoons  chopped fresh mint


1. Preheat the broiler. Cook couscous according to package directions.

2. Toast almonds in a large skillet over medium-high heat, stirring often, until lightly golden, about 3 minutes; set aside.

3. Brush fish fillets with 1 teaspoon oil and sprinkle with 1/4 teaspoon salt. Arrange on a foil-lined broiler pan and broil 6 to 8 minutes or until fish just flakes.

4. While fish is broiling, pulse bread crumbs and 2 tablespoons almonds in a food processor to make medium-size crumbs. Add roasted peppers and vinegar and process until smooth. Pour into a small bowl.

5. Wipe skillet clean and heat over medium-low heat. Add remaining oil and garlic; saute 1 minute or until just fragrant. Stir in paprika. Add garlic to roasted pepper mixture with remaining salt; stir well to combine. Combine couscous with mint and remaining almonds and divide among four plates. Top with fish and sauce.

From FitnessMagazine.com