Mediterranean Mahimahi in Parchment with Couscous

Mediterranean Mahimahi in Parchment with Couscous
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ cup chopped pitted kalamata olives
  • ¾ cup uncooked couscous
  • 2 tablespoons chopped fresh parsley
  • 1 ¼ teaspoons freshly ground black pepper, divided
  • ¾ teaspoon kosher salt, divided
  • 1 tablespoon fresh lemon juice
  • 7 teaspoons extravirgin olive oil, divided
  • + 7 more ingredients
    • 2 tablespoons minced red onion
    • 12 thin lemon slices (about 1 1/2 lemons)
    • 1 cup water
    • 1 teaspoon minced garlic
    • 1 cup halved grape tomatoes
    • 2 teaspoons chopped fresh oregano
    • 4 (6-ounce) mahimahi or other firm white fish fillets

Preheat oven to 425°. 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,...

View full recipe at My Recipes

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