Ingredients:
1 lb. Fresh or frozen skinless/boneless fish
salt/pepper
3 carrots
1 zucchini
1 C. couscous
1 1/2 C. chicken broth
1 tbsp chopped cilantro or parsley (we use cilantro)
1/3 cup of Jalapeno pepper jelly
1 Tbsp. white wine vinegar
1 lb. Fresh or Frozen skinless/boneless fish (Tilapia, snapper, sol, or whatever white fish you like), lightly season with salt and pepper, then broil the fish until it flakes easy with a fork. If fish is thicker than 1/2 inch, turn over halfway through the broiling. Make sure the fish is about 4-6 inches away from the broiler on the top.
Cut up 3 carrots & 1 zucchini "Julienne Style"...steam up the carrots first, then add zucchini (since carrots take longer to steam). Don't let the veggies get mushy, steam them til they become lightly soft.
Cook up 1 Cup of couscous in 1.5 cups of chicken broth, then stir in 1 TBS of freshly chopped cilantro or parsley (we use cilantro...we like it better)...sorry the pic is vertical, can't turn it for some reason.
In another pan, heat up 1/3 cup of Jalapeno pepper jelly with 1 TBS of white wine vinegar...stir over low heat until jelly is melted.
After everything is cooked, dish up the couscous, place the fish on top of the couscous, place veggies over the fish, then pour the Jalapeno Jelly Vinegar mix over everything.
This will make enough for 2-3 people, so double it or triple it based on your family size. It's so yummy AND it's LOW FAT!!! ENJOY!!!!* Substitute the couscous for Quinoa and remove the Jalapeno Jelly in the white vinegar to make this dish "Paleo"*
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