[Crunchy Fish Fillet with Toasted Couscous]

Was out shopping one afternoon, bought a copy of "Cooking Light" (it's not one of those cooking for the sake of losing weight kinda magazine. It has some cook smart healthy recipes) among many other things of course. The sole reason of the magazine purchase was I saw a picture of a plate of couscous topped with looks-like panfried shrimps while flipping. My whole attention stayed on the pictured meal - - - so yummy!!! I went straight to the check-up without thinking twice and said to myself "Mmmm... this is what we're going to have for dinner tonight".


pic#1: YUM!!! Loooove couscous!


The recipe called for jumbo shrimps but my hubby doesn't eat shrimps or prawns unless they're batter-coated and deep-fried. So I subsituted the shrimps with two fillets of white fish that I bought the day before. With that I also make other adjustment to the original recipe to my own liking.

Ingredients:
Couscous:
1 cups uncooked couscous
13/4 cups fat-free low-sodium chicken broth
1/2 cup lime juice
1/2 cup chopped fresh cilantro
11/2 tablespoons unsalted butter
pinch of salt
*boiled vegie - I used cauliflower and carrots, mainly for their colour to go with the lite-yellowish couscous

Fish:
2x white fish fillet
finely chopped fresh cilantro
finely grated fresh ginger
freshly ground black pepper
drips of cooking oil (ie. canola or olive oil)
Panko** (Japanese breadcrumbs), enough to coat 2 fillets
** regular breadcrumb doesn't work as crunchy as Panko would.

Sauce:
1/2 cup lime juice
1 tablespoon finely chopped fresh cilantro
2 tablespoons reduced-fat mayonnaise
11/2 tablespoons fat-free, low-sodium chicken broth
1 teaspoon finely grated fresh ginger
1/2 teaspoon ground cumin (can reduce the quantity if you don't like the taste or smell of cumin)
pinch of salt and pepper

serving for 2.

To prepate the couscous:
1. Place couscous in a large nonstick skillet over med-high heat, cook for about 3 - 5 mins, or until toasted, stirring constantly.
2. Add the chicken broth, lime juice, and salt, then bring to a boil.
3. Remove from heat, cover and let stand for 5 mins.
4. Fluff with a fork, add boiled vegie and butter. Keep stirring until butter melts.
5. Keep warm. Add the cilantro just before serving or the heat will brown the cilantro.

To prepare the fish:
1. Marinate the fish with all the ingredients except Panko for 10 ~ 15mins
2. Heat oil in a large non-stick skillet.
3. Coat the fillet with Panko, shake off the excess. Arrange the fillets in the pan. Cook ~5mins on each side or until done and golden brown.

To prepate the sauce:
1. Pour the 0.5 cup lime juice into a small saucepan, bring to a boil. Cook until reduced to 1/4 cup. Remove from heat, cool completely.
2. Stir in the rest of the ingredients. Set aside.

To plate:
1. Place the couscous on a plate, top with a fillet of the browned fish. Sprinkle more chopped cilantro if desired. Drizzle with the prepared sauce or serve by the side.


pic#2: The sauce is really beautiful. Altho' I haven't try it, I think it would go pretty well with grilled lamb chops too.



pic#3: Look at the crunchiness!