Oven Roasted Halibut with Couscous and Warm Tomato Vinaigrette

Serves 4

tracy

ingredients

1 green onion
2 tbsp. olive oil
2 garlic cloves, minced
1 cup chopped tomato
3 tbsp. fresh lemon juice, divided
1 tbsp. sherry vinegar
1 tsp. kosher salt, divided
1 1/4 cups fat-free, less-sodium chicken broth
2/3 cup uncooked couscous
1/4 cup chopped fresh chives
4 (6 ounce) halibut fillets
1/4 tsp. freshly ground pepper
Cooking spray
8 (1/4 inch-thick) lemon slices
Whole chives, optional

directions

1
Preheat oven to 350°
2
Cut green onion into 3-inch pieces, and cut pieces into julienne strips.
3
Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds or until garlic begins to brown. Add the tomato and onions; reduce heat to medium, and cook for 1 minute. Remove from heat; stir in 2 tablespoons lemon juice, vinegar and 1/2 teaspoon salt. Keep warm.
4
Combine 1 tablespoon lemon juice, 1/4 teaspoon salt, and broth in a medium saucepan; bring to a boil. Gradually stir in couscous and chopped chives. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Cover and keep warm.
5
Sprinkle fish with 14/4 teaspoon salt and pepper. Place fillets in an 11 x 7-inch baking dish coated with cooking spray. Place 4 halved lemon slices on each fillet. Bake at 350° for 20 minutes or until fish flakes easily when tested with a fork. Serve over couscous, and top with vinaigrette. Garnish with whole chives, if desired.

notes

While the fish is roasting, prepare the couscous soyou can serve it as soon as it comes out of the oven. For extra moistness, use more liquid in the couscous than the package calls for.

Source: tracy