Fish with Corn Salsa

Fish with Corn Salsa Fish with Corn Salsa Make it a perfectly balanced plate: Serve with 2 cups leafy green salad, and 1 tbsp prepared Epicure salad dressing
Make it a perfectly balanced plate: Serve with 2 cups leafy green salad, and 1 tbsp prepared Epicure salad dressing
  • null min prep
  • 20 minutes
  • 400 calories
  • $3.71

Ingredients


Makes: 4 servings
  • 1 1/4 C (310 ml) water
  • 1 C (250 ml) uncooked couscous
  • 4 (4.5 oz/130 g) white fish filets, such as haddock, tilapia, or sole, about 1" thick
  • 1/2 pkg Pulled Chicken Seasoning (Pkg of 3)
  • 1 1/2 C (375 ml) corn niblets
  • 1 small red bell pepper
  • 2 Tbsp (30 ml) olive oil
  • 2 Tbsp (30 ml) lime juice
  • Toppings (optional): lime wedges

Preparation


 
  • Preheat oven to 400 F.
  • Place water in Multipurpose Steamer. Cover; microwave on high 1–2 min. Remove from microwave and stir in couscous. Cover; let steam until tender and water has absorbed, 5–7 min.
  • Meanwhile, place fish on Sheet Pan lined with Bake & Roll. Rub seasoning on fillets. Bake 10–12 min.
  • Meanwhile, prepare salsa. Dice pepper, then place in a bowl. Add corn, oil, and lime juice; stir to mix.
  • To serve, spoon salsa over fish and serve with couscous and lime, if desired.

Tip


 

Make Ahead Tip: Prepare salsa and refrigerate up to 1 day before using.

Recipe tip: Go vegetarian—swap fish for firm tofu.

Recipe tip: Gluten free? Try serving with rice or quinoa instead of couscous.

Nutritional Serving Size Per serving:
Calories 400
Fat 11 g
Saturated Fat 1.5 g
Transfat 0 g
Cholesterol 70 mg
Sodium 510 mg
Carbohydrates 48 g
Fibre 5 g
Sugar 4 g
Protein 27 g

Shop this recipe...

Multipurpose Steamer
$50.00
Bake & Roll
$21.00
Pulled Chicken Seasoning (Pkg of 3)
$10.50