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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 451.3
  • Total Fat: 1.4 g
  • Cholesterol: 61.7 mg
  • Sodium: 108.1 mg
  • Total Carbs: 72.6 g
  • Dietary Fiber: 5.9 g
  • Protein: 18.5 g

View full nutritional breakdown of Clean Eating Cod with Couscous calories by ingredient
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Clean Eating Cod with Couscous

Submitted by: HILLRUNNER

Introduction

Light and flaky texture of cod paired with orange and black cherry sauce over vegetable couscous. From the Clean Eating Jan/Feb 2010 Mag. Light and flaky texture of cod paired with orange and black cherry sauce over vegetable couscous. From the Clean Eating Jan/Feb 2010 Mag.
Number of Servings: 4

Ingredients

    10 oz couscous
    olive oil cooking spray
    1 med yellow onion, thinly sliced, divided
    4 cloves garlic, finely minced, divided
    2 large carrots, peeled and diced
    4 green onions, diced, divided
    1 t dried cilantro
    sea salt and fresh ground black pepper, to taste
    2 large navel oranges
    4 T no-sugar added all- furit black cherry jam
    1/2 t cinnamon, ground
    1/8 t cayenne pepper
    4 4 oz. cod fillets or other whitefish of choice (1 lb)
    1/2 t spanish paprika

Directions

Bring 2 Cups of water to boil in medium saucepan over medium-high heat. Stir in couscous, cover and remove from heat. Let sit for 5 minutes, then luff with a fork and set aside.

Heat a large nonstick or cast-iron skillet over medium-high heat for 1 min. Mist with cooking spary, add half of yellow onion and 2 cloves garlic and saute for 2 min. Add carrots and saute for another 2 min. Add all but 2 T green onions and saute for another minute. Add couscous, saute for 1 min more, then remove from heat. Season with cilantro, salt and black pepper.

In a small bowl, zest 1 orange, then squeeze juice from orange over zest. Slice remaining orange in half, then cut orange slices in half, leaving the peel intact. Set orange slices aside.

Heat medium-sized saucepan over medium-high heat for 1 minute. Mist with cooking spray, add remaining onion and remaining 2 cloves garlic and saute for 2 min. Add juice-zest mixture and jam, bring to a simmer, then reduce heat to med-low. Stir in cinnamon and cayenne. Cook for an additional 2-3 minutes or until sauce is thickened just enough so it will coat the back of a spoon.

Preheat broiler on high. Line a cookie sheet or shallow pan with aluminum foil and arrange fillets on top of foil. Sprinkle paprika over fillets, then top each with 1 orange piece. Broil for 8-10 minutes or until fillets are cooked through and flaky.

Place 1 cup couscous-veggie mixture on plate with 1 fillet, still topped with orange piece. Pour 2 t sauce overtop of each fillet, followed by 2 t green onions and 2-3 additonal pieces. (1 C couscous and 1/4-1/3 sauce left over)



Number of Servings: 4

Recipe submitted by SparkPeople user HILLRUNNER.





TAGS:  Fish | Dinner | Fish Dinner |

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