Thursday, September 15, 2011

Steamed Flounder with Vegetable Couscous

I wanted to make something light but tasty for Lee and I last night and was so surprised at how much flavor there was for a "light" recipe! I usually end up making some changes or adding my own spices to recipes in some way and this one is no exception. Here are my changes: I used chicken broth instead of water (I know.....chicken broth with a fish recipe sounds suspect, but it added wonderful flavor), and I added 3 chopped green onions to the vegetables.  OH...and instead of using flounder, I used the "White Roughy" from Trader Joes, which comes frozen in the bright orange bag. This frozen fish is the ONLY frozen fish I ever use. It always turns out perfectly and never has a fishy taste.

Once again, this is from Everyday Food Magazine (I love Martha).

Steamed Flounder with Vegetable Couscous


1 C couscous (I used the whole wheat couscous from Trader Joes)
1 red bell pepper, ribs and seeds removed, finely diced
1 zucchini, finely diced
3 green onions, chopped fine
1/2 tsp dried oregano
3 TBL olive oil
salt and pepper to taste
1 TBL plus 1 tsp Dijon mustard
4 flounder fillets (6-8 ounces ea.)
1 TBL white-wine vinegar


1. In a 2 quart, shallow microwave-safe dish, combine couscous, bell pepper, zucchini, green onion, oregano, 1 TBL oil and 1/2 C water (I used chicken broth). Season with salt and pepper. Cover, and microwave on high until vegetables are crisp-tender, about 3 minutes. Stir mixture.

2. Dividing evenly, spread 1TBL Dijon over one side of fish; season with salt and pepper. Roll up each fillet, and place on top of couscous. Cover, and microwave on high until fish is almost cooked through, about 4 minutes. Let stand, covered, 5 minutes to finish cooking. (If the fish is not opaque at this point, as mine wasn't, just put it back in the microwave for 2 more minutes and let rest again).

3. Meanwhile, make a vinaigrette: In a small bowl, whisk remaining teaspoon Dijon, with vinegar and remaining 2 TBL of oil. Season with salt and pepper. Drizzle fish and couscous with vinaigrette, and season with ground pepper and freshly chopped parsley.


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