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Bruschetta Halibut with Easy Green Onion Couscous
Recipe courtesy of www.pc.ca.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
4
4 small boneless skinless halibut fillets, about 1-1/4 lb (625 g) total
1/8 tsp salt
1/2 cup PC Tomato Basil Bruschetta Topping
1 cup PC MEMORIES OF Marrakech Whole Wheat Couscous
3 tbsp finely chopped green onions
4 tsp PC Splendido Extra Virgin Olive Oil - Cold Pressed
1 tsp finely grated lemon rind
1/4 tsp salt
Method/Steps
1. Preheat oven to 350°F.
2. Place each halibut fillet in centre of square of foil. Sprinkle halibut fillets with 1/8 tsp salt. Wrap each into a loose parcel, ensuring edges are crimped but that foil does not touch top of fish. Place on baking sheet. Bake in centre of oven for 10 minutes. Meanwhile, place bruschetta topping in centre of another square of foil and wrap up in similar fashion.
3. After fish has cooked 10 minutes, add bruschetta parcel to baking sheet. Bake fish and bruschetta topping for 5 to 8 minutes or until fish is cooked through and bruschetta is hot. Meanwhile, bring 1 cup water to boil in small saucepan. Stir in couscous, onions, olive oil, lemon rind and 1/4 tsp salt. Remove from heat, cover and let stand 5 minutes.
4. Using fork, fluff couscous. Divide evenly among four plates. Top each portion with one fish fillet. Spoon hot bruschetta over centre of fish. Garnish with sprig of basil and lemon wedge, if desired.