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). www.trebleclefchef.blogspot.com
Ingredients For steamed flounder with vegetable couscous
-
1 ccouscous (i used whole wheat couscous from trader joes)
-
1red bell pepper, ribs and seeds removed, finely diced
-
1zucchini, finely diced
-
3green onions, finely chopped
-
1/2 tspdried oregano
-
3 Tbspolive oil, extra virgin
-
salt and pepper to taste
-
1 TBLdijon mustard
-
1 tspdijon mustard (for vinaigrette)
-
4flounder fillets (6-8 oz. ea.) i used "white roughy" from trader joes
-
1 Tbspwhite wine vinegar
How To Make steamed flounder with vegetable couscous
-
1In 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.
-
2Dividing 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. Don't overcook to the point of rubbery fish! You want it to be cooked, but moist and tender).
-
3Meanwhile, 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. Sprinkle with some freshly chopped parsley. enjoy! - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
