Rating: 4.5 stars
12 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 4
  • 5 star values: 6

Briny kalamata olives add a salty punch to Halibut with Olive and Bell Pepper Couscous. This one-dish dinner will be a weeknight favorite, especially since it's table-ready in 30 minutes. Sustainable Choice: Look for Pacific halibut.

Mary Drennen
Recipe by Cooking Light March 2013

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Read the full recipe after the video.

Recipe Summary

Yield:
Serves 4 (serving size: 1 fillet and about 1/2 cup couscous)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • Heat a medium saucepan over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add bell pepper and garlic; cook 1 minute, stirring occasionally. Add couscous; cook 1 minute or until lightly browned. Add broth; bring to a boil. Cover and simmer 7 minutes or until liquid evaporates. Stir in olives, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

  • Sprinkle halibut evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Heat a large ovenproof skillet over medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add fillets to pan; cook 3 minutes. Remove pan from heat; turn fillets over. Arrange torn oregano and lemon slices evenly over fillets. Place pan in oven. Broil 5 minutes or until fish flakes easily when tested with a fork. Serve fish with couscous.

Nutrition Facts

308 calories; fat 6.7g; saturated fat 1g; mono fat 3.9g; poly fat 1g; protein 35.2g; carbohydrates 25.2g; fiber 2.5g; cholesterol 83mg; iron 0.5mg; sodium 557mg; calcium 36mg.
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