Busters Recipes

Quick and Easy Salsa Fish

Makes 4 servings

1 pound fresh or frozen, skinless orange roughy or red snapper fillets, 1/2 to 1-inch thick
1/3 cup salsa ( your's or store bought )
1 clove garlic, minced
1 14-1/2-ounce can vegetable broth
1 cup quick-cooking couscous
1/4 cup thinly sliced green onion or coarsely chopped fresh cilantro Lime or lemon wedges

Thaw fish, if frozen. Rinse fish; pat dry. Set aside. In a small bowl, combine salsa and garlic; set aside.
In a saucepan, bring broth to boiling. Stir in couscous; cover and remove from heat. Let stand 5 minutes or until liquid is absorbed.
Stir in onion.
Grease the unheated rack of a broiler pan. Place fish on rack. Broil about 4 inches from the heat until fish flakes easily when tested with a fork (allow 4 to 6 minutes per 1/2-inch thickness of fish).
Turn 1-inch-thick fillets over halfway through broiling. Spoon salsa mixture over fish; broil about 1 minute more or until salsa is heated through.
Arrange fish on couscous mixture. Serve with lime wedges.