Halibut with Olive and Bell Pepper Couscous

Name: Halibut with Olive and Bell Pepper Couscous
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper, divided; 2 garlic cloves, minced; 680 grams skinless halibut fillets; 118 milliliters uncooked Israeli couscous; 2 Tbsps kalamata olives, pitted and quartered; 1 teaspoons kosher salt, divided; 2 lemons, cut into 1/8-inch-thick slices; 177 milliliters fat-free, lower-sodium chicken broth; 2 teaspoons olive oil, divided; 4 teaspoons torn fresh oregano; 118 milliliters diced red bell pepper

You can never have too many main course recipes, so give Halibut with Olive and Bell Pepper Couscous a try. This recipe serves 4. One serving contains 291 calories, 36g of protein, and 5g of fat. It is a good option if you're following a dairy free and pescatarian diet. Head to the store and pick up israeli couscous, bell pepper, olive oil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat broiler to high.

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Broiler

Heat a medium saucepan over medium-high heat.

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Sauce Pan

Add 1 teaspoon oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add bell pepper and garlic; cook 1 minute, stirring occasionally.

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Bell Pepper

Garlic

Add couscous; cook 1 minute or until lightly browned.

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Couscous

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.

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Black Pepper

Olives

Broth

Salt

Sprinkle halibut evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper.

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Black Pepper

Halibut

Salt

Heat a large ovenproof skillet over medium-high heat.

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Frying Pan

Add remaining 1 teaspoon oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add fillets to pan; cook 3 minutes.

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Frying Pan

Remove pan from heat; turn fillets over. Arrange torn oregano and lemon slices evenly over fillets.

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Oregano

Lemon

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Frying Pan

Place pan in oven. Broil 5 minutes or until fish flakes easily when tested with a fork.

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Fish

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Oven

Frying Pan

Serve fish with couscous.

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Couscous

Fish

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Ingredients

Servings:

1teaspoons

freshly ground black pepper, divided 2

garlic cloves, minced 680grams

skinless halibut fillets 118milliliters

uncooked Israeli couscous 2Tbsps

kalamata olives, pitted and quartered 1teaspoons

kosher salt, divided 2

lemons, cut into 1/8-inch-thick slices 177milliliters

fat-free, lower-sodium chicken broth 2teaspoons

olive oil, divided 4teaspoons

torn fresh oregano 118milliliters

diced red bell pepper

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The St. Michael-Eppan Anger Pinot Grigio with a 4.3 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.