Fish Filets With Mushrooms, Tomatoes And Couscous

Fish Filets With Mushrooms, Tomatoes And Couscous
Fish Filets With Mushrooms, Tomatoes And Couscous

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    pound fresh white mushrooms sliced

  • 6

    green onions (scallions) thinly sliced

  • 2

    large plum tomatoes coarsely chopped

  • 1/2

    cup homemade or bottled salad dressing

  • 1/2

    cup couscous uncooked

  • 4

    boneless fish fillets - (6 oz ea) (such as red snapper, sole, flounder)

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon freshly-ground black pepper

Directions

Preheat outdoor grill or oven to 425 degrees. Place mushrooms in a medium bowl. Add green onions, tomatoes and dressing; toss until well coated; set aside. On a work surface place 4 sheets (each about 20 inches long) of heavy duty or doubled aluminum foil. In the center of each piece place 2 tablespoons couscous. Top each with a fish filet; lightly sprinkle each fillet with salt and pepper, and top with mushroom mixture, dividing evenly. Bring long sides of foil together over mixture, allowing space for heat circulation and expansion; fold to seal. Fold up short ends; crimp to seal. Place on prepared outdoor grill or in oven, about 5 inches from heat source. Cook until fish flakes easily with fork (on grill for about 15 minutes, turning once, or in the oven for about 20 minutes). Remove; let stand for 5 minutes. Place each packet in individual shallow serving bowls or dinner plates; carefully unfold foil. Serve, sprinkled with chopped parsley, if desired. This recipe yields 4 servings.

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