Description
This elegant entrée created by Marc Orfaly of Pigalle Restaurant in Boston.

Ingredients

• 1 pound cod OR halibut fillets (about 3/4 inch thick)
  
• 3 tablespoons currants
  
• 2 tablespoons butter
  
• 1 medium lemon
  
• 1-1/4 cups chicken OR vegetable broth
  
• 1 to 2 teaspoons Harissa, or Asian red chili paste
  
• 1 package (5.8 oz.) NEAR EAST Roasted
  
• 2 tablespoons chopped tomato
  
• Garlic & Olive Oil Couscous*

Preparation
1. Place fish fillets on greased rack of broiler pan. Squeeze juice of lemon over fish.

2. Broil 4 inches from heat source until fish flakes easily when tested with a fork, about 6 to 8 minutes. Season with salt and pepper, if desired.

3. Meanwhile, in medium saucepan, combine broth, spice sack from package, currants, butter and Harissa. Bring to a boil; whisk to blend. Stir in couscous. Cover; remove from heat. Let stand 5 minutes. Stir in tomato.

4. Garnish fish with finely shredded lemon peel, if desired. Serve fish with couscous.

*1 package (5.8 oz.) NEAR EAST® Whole Grain Blends Roasted Garlic & Olive Oil may be substituted.

Recipe and photo courtesy of Near East

Nutrition
Nutrition information: 1/4 of recipe - Calories 310, Calories From Fat 70, Total Fat 8g, Saturated Fat 4g, Cholesterol 65mg, Sodium 750mg, Total Carbohydrates 33g, Dietary Fiber 2g, Protein 27g.

Serves
Makes 4 servings.

Variations
no information available