With Lemon-Garlic Asparagus
Ingredients
2teaspoons
olive oil, divided
½ cup diced
red bell pepper
2garlic
cloves, minced
½ cup
uncooked Israeli couscous
¾ cup
fat-free, lower sodium chicken broth
2teaspoon kalamata
olives pitted and quartered
½ teaspoon
kosher salt divided
½ teaspoons
freshly ground black pepper, divided
4(6ounces)
skinless halibut fillet
4teaspoon torn
fresh oregano
2lemons, cut
into 1/8-inch-thick slices
Preparation
1. Preheat broiler to high
2. Heat medium saucepan over medium high
heat. Add 1 teaspoon oil to pan; cook 1 minute occasionally .Add couscous; cook
1minute or until highly browned. Add broth; bring to a boil. Cover and simmer
7minutes or until liquid evaporates. Stir in olives ¼ teaspoon salt and ¼ teaspoon
black pepper.
3. Sprinkle halibut evenly with
remaining ¼ teaspoon salt and remaining teaspoon black pepper. Heat a large
ovenproof skillet over medium-high heat .Add remaining 1 teaspoon oil to pan;
swirl to coat. Add fillet to pan; cook 3 minutes. Remove pan from heat; turn
over. Arrange torn oregano and lemon slices evenly over fillet. Place fillet in
oven. Broil 5 minutes or until fish flecks easily when tested with a fork. Serve
fish with a couscous.
For the lemon-garlic asparagus:
Heat a large
skillet over medium-high heat. Add 2 teaspoon olive oil to pan; swirl to coat. Add
1 pound trimmed asparagus; sauté 3 minutes or until crisp-tender. Add 1 minced garlic clove; cook 1 minute,
stirring occasionally. Remove from heating, add 1 teaspoon fresh lemon juice ¼ teaspoons
freshly ground black pepper, and 1/8 teaspoon kosher salt; toss to coat.
