Pineapple Soy Tilapia with Basil CousCous

By KrisR

Ingredients

• 1 1/2 cups fresh pineapple chunks, diced, divided
• 1 cup packed basil leaves, thinly sliced, divided
• 1 Tbs low-sodium soy sauce
• Juice and zest 1 lime
• 2 Tbs whole-wheat flour
• 1 lb tilapia fillets, cut into 4 pieces
• 1/2 tsp sea salt
• 1/4 tsp paprika
• 1 tsp plus 1 Tbs olive oil, divided
• 1 cup uncooked whole-wheat cous cous
• 2 cups frozen shelled edamame, rinsed under cold water

Details

Servings 4

Preparation

Step 1

1. Place half of pineapple in a food processor with half of basil, soy sauce and lime juice and zest. Blend until smooth; set aside.
2. Place flour on a sheet of wax paper. Season tilapia with salt and paprika, then press both sides of each piece into flour.
3. Heat a small saucepan over medium-high heat. Add 1 tsp oil and couscous. Toast for 1-2 minutes, stirring often, until couscous gives off a nutty aroma. Add edamame, remaining pineapple and 2 cups water. Bring to a boil, stirring once or twice. Turn off heat and cover. Let rest 15 minutes, until liquid is absorbed.
4. Meanwhile, heat a large skillet over medium-high heat. Add remaining 1 Tbs olive oil. When oil is hot, add tilapia and cook 3-4 minutes per side until a crisp crust forms and tilapia is cooked through. Remove couscous from heat and keep covered 5 more minutes. Stir in remaining basil. Divide couscous evenly among 4 plates, top each with tilapia, and drizzle about 3 Tbs pineapple soy sauce over each.