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BALSAMIC TILAPIA WITH JEWELED COUSCOUS

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Category: FISH & SEAFOOD
Prep Time: Cook Time: Total Time:

Balsamic vinegar brightens the flavor of any dish, it adds another flavor layer too. you can make this dish with shrimp, chicken. pork tenderloin or your favorite white fish fillet

Serves 4-6
Ingredients for Fish
4 Tilapia fillets(4-6 oz each)
1 cup cornstarch to dredge fish in
salt & pepper to taste
2-3 garlic cloves, pressed or minced
1 small onion, finely diced
4-5 Tablespoons olive oil
1 cup low sodium chicken stock
1/2 cup Greek yogurt
1 Tablespoon minced fresh rosemary
1/2 pint grape tomatoes-sliced in half.

Ingredients for JEWELED COUSCOUS:
2 cups cooked HOT couscous using chicken stock for hot water cooked according to package directions.
1/2 cup chopped pecans
1 cup chopped fresh spinach
1/4 cup dried cranberries
1/4 cup white raisins
2 green onions sliced-use the green part too!

Directions:
1. Salt & pepper fish to taste on both sides
2. Dredge each fillet in cornstarch on both sides.
3. Preheat a skillet over medium high heat, add 2-3 tablespoons of olive oil being careful not to burn yourself!
4. Add 2 fish fillets to the skillet, do not crowd them and saute them for 3 minutes on each side or until it is golden brown-only turning once!
5.Remove the browned fish to a covered warm serving platter & set aside while browning the rest of the fish.
6. Add 2 more tablespoons of oil to the heated skillet and brown the last of the fish fillets, saute the same as above, remove browned fish to the covered serving dish.
6. Add the diced onions to the skillet still over medium high heat.
7. Cook for 3-5 minutes or until it starts to brown.
8. Add the garlic, rosemary and chicken stock and simmer for 5 minutes until the sauce is reduced by half.
9. Turn the heat off and add the yogurt, mix until well blended, do not boil the sauce at this point.
10. Add the tomato halves and give it a quick gentle stir.
11. Pour over the Fish on the platter.
12. Recover the fish and set aside to in a warm place-the oven on about 200 degrees works great!
Prepare the JEWELED COUSCOUS directions follow:
Prepare the couscous according to the package directions using chicken stock to replace boiled water.
After you have fluffed the couscous add the remaining ingredients, give it a quick stir and Serve!
Serve the fish over the Jeweled Couscous.
Chefs note: If you can get the heirloom multi-colored grape or cherry tomatoes for this dish, it just makes it very colorful and festive!

Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.