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

If you can't find mahimahi, use tuna. The fish and couscous combo creates a savory one-dish meal.

Laura Martin
Recipe by Cooking Light April 2007

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: 1 packet and 1 cup couscous mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Bring 1 cup water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place couscous, tomatoes, and the next 6 ingredients (through garlic) in a large bowl. Add 1 tablespoon oil, 1/4 teaspoon pepper, and 1/4 teaspoon salt to bowl; toss to combine. Set aside.

  • Cut 4 (15 x 24-inch) pieces of parchment paper. Fold in half crosswise. Draw a large heart half on each piece, with the fold of the paper being the center of the heart. Cut out the heart, and open. Sprinkle both sides of fillets with remaining 1/2 teaspoon salt and remaining 1 teaspoon pepper. Place 1 fillet near fold of each piece of parchment. Top each fillet with 3 lemon slices; drizzle 1 teaspoon oil over each serving. Starting at the top of the heart, fold edges of parchment, sealing edges with narrow folds. Twist the end tip to secure tightly. Place packets on a baking sheet. Bake at 425° for 12 minutes. Place on plates; cut open. Serve immediately with couscous.

Nutrition Facts

466 calories; calories from fat 28%; fat 14.4g; saturated fat 2.1g; mono fat 9.3g; poly fat 2.1g; protein 47.6g; carbohydrates 33.9g; fiber 3g; cholesterol 80mg; iron 2.8mg; sodium 696mg; calcium 72mg.
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