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Broiled Fish with Romesco Sauce and Couscous

Broiled Fish with Romesco Sauce and Couscous

Nutrition Facts
  • cal. (kcal) 427
Broiled Fish with Romesco Sauce and Couscous
  • Makes: 4 servings
  • Carb Grams Per Serving: 41


  • 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.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 427 cal., 11 g total fat (2 g sat. fat), 398 mg sodium, 41 g carb. (4 g fiber), 42 g pro.