Broiled Fish with Israeli Couscous Pilaf & Corn
Serves: 4
Prep time: 5 minutes
Cook time: 25-30 minutes
1 1/2 pounds white fish such as halibut, 2 inches thick
Kosher salt
Freshly ground black pepper
1 tablespoon olive oil, plus more to oil the pan
1/2 cup finely chopped onions
1 cup Israeli or toasted couscous (see note)
2 1/4 cups boiling water
1/2 cup diced tomatoes
4 ears golden corn
Butter for the table
Preheat the oven to broil. Line a pan with foil and lightly oil the foil, then place the fish on top and season well with salt and pepper. Prepare a large steamer for the corn.
Heat 1 tablespoon olive oil in a medium saucepan. Saute the onions until tender, about 5 minutes. Add the couscous and saute, stirring, until toasted and coated with oil, about 2 minutes.
Stir in the boiling water, 1/2 teaspoon salt and tomatoes. Bring to a simmer, cover and cook until the couscous is al dente and has absorbed the liquid, about 12 minutes. Let rest 5 minutes, off the heat.
While the couscous cooks, place the fish in the broiler about 5 inches from the heating element and cook about 13 minutes, until deeply flaked. Remove from oven and let rest 2-3 minutes.
Steam the corn until just tender, 3-5 minutes.
Distribute the couscous, fish and corn among four plates. Pass the butter and salt and pepper for the corn on the cob.
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Couscous Recipes