Mediterranean Halibut with Couscous
Tomatoes, olives and shallots pair with tender halibut steaks to make a colorful, flavorful dish in just 30 minutes! It's like a trip to the Greek Isles without leaving your kitchen.
Ingredients
1.5 pounds halibut steak(about 4 steaks)0.25 cup all-purpose flour3 tablespoons olive oil2 shallot, chopped1 cup Swanson® Chicken Broth2 teaspoons dried oregano leaves, crushed1 can (14.5 ounces) diced tomatoes, drained0.5 cup pitted kalamata olives, sliced10 ounces (1 package) couscous, prepared according to package directions
Instructions
Coat the fish with the flour.Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 5 minutes or until it's well browned on both sides and flakes easily when tested with a fork. Remove the fish from the skillet, cover and keep warm.Reduce the heat to medium. Heat the remaining oil in the skillet. Add the shallots and cook and stir for 1 minute. Stir in the broth, oregano, tomatoes and olives and heat to a boil. Cook for 5 minutes or until the sauce is slightly thickened. Serve the sauce with the fish and couscous.
Mediterranean Halibut with Couscous
Tomatoes, olives and shallots pair with tender halibut steaks to make a colorful, flavorful dish in just 30 minutes! It's like a trip to the Greek Isles without leaving your kitchen.
Directions
Print
Coat the fish with the flour.Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 5 minutes or until it's well browned on both sides and flakes easily when tested with a fork. Remove the fish from the skillet, cover and keep warm.Reduce the heat to medium. Heat the remaining oil in the skillet. Add the shallots and cook and stir for 1 minute. Stir in the broth, oregano, tomatoes and olives and heat to a boil. Cook for 5 minutes or until the sauce is slightly thickened. Serve the sauce with the fish and couscous.
Ingredients
1.5 pounds halibut steak(about 4 steaks)0.25 cup all-purpose flour3 tablespoons olive oil2 shallot, chopped1 cup Swanson® Chicken Broth2 teaspoons dried oregano leaves, crushed1 can (14.5 ounces) diced tomatoes, drained0.5 cup pitted kalamata olives, sliced10 ounces (1 package) couscous, prepared according to package directions
Mexican Corn on the Cob
Corn on the cob gets a burst of vibrant fl...
Spicy Roasted Red Pepper Dip
Here's a deliciously different way to spic...
South of the Border Eggs Benedict
This extra-easy version of Eggs Benedict g...
French Onion Soup
This textured, flavorful, and full-bodied ...