Pan-Seared Tilapia with Citrus Vinaigrette Menu

This mild fish is widely available, quick to cook, and flourishes with a variety of ingredients. (Serves 4)

Pan-Seared Tilapia with Citrus Vinaigrette
Servings

* Bring 1 1/2 cups fat-free, less-sodium chicken broth to a boil in a medium saucepan over medium-high heat. Add 1 cup uncooked couscous to pan. Cover and remove from heat. Let couscous stand 5 minutes. Uncover and fluff with a fork. Stir in 1/3 cup dried cherries, 1/4 cup toasted slivered almonds, 3 tablespoons chopped fresh flat-leaf parsley, 1 tablespoon extravirgin olive oil, 1/2 teaspoon grated fresh lemon rind, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; stir well.

Cooking Light, January 2008
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