Halibut with Olive and Bell Pepper Couscous

12 Reviews
ADD YOUR REVIEW
Yield:
Serves 4 (serving size: 1 fillet and about 1/2 cup couscous)
By Mary Drennen
March 2013
RECIPE BY Cooking Light

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.

Ingredients

  • 2 teaspoons olive oil, divided
  • 1/2 cup diced red bell pepper
  • 2 garlic cloves, minced
  • 1/2 cup uncooked Israeli couscous
  • 3/4 cup fat-free, lower-sodium chicken broth
  • 2 tablespoons kalamata olives, pitted and quartered
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 4 (6-ounce) skinless halibut fillets
  • 4 teaspoons torn fresh oregano
  • 2 lemons, cut into 1/8-inch-thick slices

Nutritional Information

  • Calories 308
  • Fat 6.7g
  • Satfat 1g
  • Monofat 3.9g
  • Polyfat 1g
  • Protein 35.2g
  • Carbohydrate 25.2g
  • Fiber 2.5g
  • Cholesterol 83mg
  • Iron 0.5mg
  • Sodium 557mg
  • Calcium 36mg

How to Make It

Step 1

Preheat broiler to high.

Step 2

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.

Step 3

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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

Great with fresh halibut

Belladonna714
June 22, 2015
I made this recipe pretty much as-is, but I left out the fresh oregano because I forgot to buy it. It is definitely worth splurging on fresh halibut ($28.99/lb at my local Whole Foods). The fish was perfectly cooked and so light and flaky. I love Israeli couscous and this was a delicious way to flavor it.

karenfar's Review

karenfar
June 09, 2014
I made this as a full meal. It was good but nothing special. We bought the halibut at Bristol Farms for $32.99/lb and I slightly overcooked it:-( For 2 of us, I made the full recipe of couscous (whole wheat Israeli) with 1 chopped red pepper and I halved the fish ingredients. Very simple prep.

StacyYC's Review

joycew1948
June 02, 2013
N/A

joycew1948's Review

LDombeck
April 15, 2013
made this last night...great! used salmon seasoned with a combo called "miracle blend" which is made in a small resort town in northern michigan. otherwise, followed recipe exactly. first time using israeli couscous and will be using a lot more. agree with those who said that the couscous needed to be doubled. may try with capers next time.

shankanela's Review

shankanela
April 07, 2013
This was a very pretty dish and the couscous was very tasty. The amount of couscous needs to be doubled and the fish needed a little more seasoning. This is definitely a dish I would make again with a few tweaks.

LMGotts's Review

Judylane
March 31, 2013
N/A

Belladonna714's Review

NRiley
March 10, 2013
The fish is a pretty basic recipe nothing to write home about, it would work with any kind of fish...i used black bass. I'm not a fan of oregano so I would probably use parsley or another herb next time. The couscous is incredible!! Perfect complement of flavor and texture! I cut the recipe in half but still needed to use the full amount of chicken broth...just an FYI. I would absolutely make this again!!

Judylane's Review

StacyYC
March 08, 2013
Saw this in the daily email today and decided to try it....we have a great fish store that is on my way home from work...the halibut was so fresh and light...considered grilling it on the BBQ but decided to follow the recipe exactly. That was a good decision: the fish was perfect, the couscous delicious: added some lemon zest to the couscous. Served it with asparagus and it was a wonderful dinner. Very quick. Would love to serve it to company!

LDombeck's Review

LMGotts
February 26, 2013
I used Tilapia instead of the halibut. This was really good. But there was not enough couscous for 4 servings! I definitely didn't get a cups worth cooked, but I did sub in half whole wheat israeli for regular and maybe that effected it. It was also a very peppery recipe, which I liked, but my boys said it hurt their lips a little. Otherwise they loved it. So I wil cut back next time. The asparagus side was also really simple and tasty. My spears were really enormous, so I cooked a bit longer. They still had a good crunch to them and are going to be my preferred way to make them. Way better than steaming. Over all very good!

Helenaemom's Review

Helenaemom
February 23, 2013
I used wild alaskan cod in place of the halibut. It's crucial to broil with the lemon slices!