White Fish Steamed with Moroccan Couscous & Vegetables

White Fish Steamed with Moroccan Couscous and Vegetables

Serves: 2-4

Prep/Cook Time: 20-25 minutes

What You Will Need:

1 piece (8 oz) Mahi Mahi, thawed

1 piece (8 oz) Seas Bass, thawed

1 piece (6-8 oz) grouper

1 lemon, 1/2 inch slices

1 bag Moroccan Couscous

1 yellow onion, thinly sliced

2 TBL chopped garlic

1 bundle asparagus, ends cut 1 1/2 inches from bottom

2 lbs yellow squash, cut into 1/2 inch slices

1 jar Sweet Pepper Bruschetta

Salt & pepper to season

Olive oil

Heat oven to 375 degrees. Wrap fish and lemon in aluminum foil, greased with cooking spray. Allow enough foil so there is a pocket that the fish can steam. Prepare couscous as directed. In a large skillet, heat olive oil over medium heat and add onions and garlic. Sweat the onions with salt and pepper for about 5-6 minutes before adding asparagus and squash. Cook vegetables until tender but not mushy. Spoon about a half jar of the sweet pepper Bruschetta, and stir to combine. Taste and adjust seasoning with salt and pepper. Take off the heat and set aside. Check the fish and see if they are cooked through. Fish should be flakey and moist. Remove lemon slices and discard. Break fish into large chunks with a fork. Plate couscous onto serving dishes. Top with an assortment of the fish pieces, before topping with vegetable and Bruschetta sauce. Enjoy!