Halibut is by far my favorite fish. I love salmon, but not like my halibut.
I love its versatility, taking on any flavor you throw its way. This recipe for Citrus Fish with Bell Pepper Couscous would also work well with mahi mahi or orange roughy but halibut is by far my first choice.
With the fish marinating in orange, lemon and lime juice it really explodes with all the fresh, delicate flavors.
The couscous is also the perfect complement with a great contrasting texture.
Simple and easy to make, it’s an easy choice for a weeknight or weekend dinner.
Let’s make it…
Here’s what you will need: Halibut fillets, flat-leaf parsley, fresh lemon juice and zest, fresh lime juice and zest, fresh orange juice and zest plus segments of another orange, fresh thyme, red bell pepper, green onion, chicken stock (or broth) and couscous. Ingredients not shown: Extra-virgin olive oil and hot pepper sauce.
In a small, shallow bowl, combine 2 Tablespoons extra-virgin olive oil, 1/3 cup flat-leaf parsley, juice and zest of 1 lemon, juice and zest of 1 lime, the juice and zest of one orange, 1 Tablespoon hot pepper sauce (I used Frank’s) and 1 Tablespoon fresh thyme. Season with salt and pepper. Add the fish and let marinate for at least 30 minutes.
Meanwhile, in a medium saucepan, heat the remaining 1 Tablespoon extra-virgin olive oil over medium heat. Add the bell pepper and green onion, season with salt and pepper, cooking until softened, 3 to 4 minutes.
Add 2-1/2 cups chicken stock (or broth), bringing to a boil over high heat. Stir in 1-1/2 cups couscous. Turn off the heat, cover and keep warm.
While the veggies and couscous are cooking, preheat a grill pan to medium. Grill the fish until cooked through, about 3 minutes on each side.
Fluff the couscous, then mix in the chopped orange segments. Serve with the fish.
You are going to love this. Sprinkle with leftover thyme if you have it.
Citrus Fish with Bell Pepper Couscous
Adapted from Rachel Ray
3 Tablespoons extra-virgin olive oil
1/3 cup chopped flat-leaf parsley
Juice and zest of 1 lemon
Juice and zest of 1 lime
Juice and zest of 1 orange
1 orange, segmented and chopped
1 Tablespoon hot pepper sauce
1 Tablespoon chopped fresh thyme
Salt and pepper
Four 6- to 8- ounce fillets halibut, mahi mahi or orange roughy
1 red bell pepper, chopped
4 green onions, chopped
2-1/2 cups chicken stock (or broth)
1-1/2 cups couscous
In a small, shallow bowl, combine 2 Tablespoons extra-virgin olive oil, flat-leaf parsley, juice and zest of 1 lemon, juice and zest of 1 lime, the juice and zest of one orange, hot pepper sauce (I used Frank’s) and thyme. Season with salt and pepper. Add the fish and let marinate for at least 30 minutes.
Meanwhile, in a medium saucepan, heat the remaining 1 Tablespoon extra-virgin olive oil over medium heat. Add the bell pepper and green onion, season with salt and pepper, cooking until softened, 3 to 4 minutes.
Add chicken stock (or broth), bringing to a boil over high heat. Stir couscous. Turn off the heat, cover and keep warm.
While the veggies and couscous are cooking, preheat a grill pan to medium. Grill the fish until cooked through, about 3 minutes on each side.
Fluff the couscous, then mix in the chopped orange segments. Serve with the fish. Sprinkle with leftover thyme if you have it.
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