Serve fish with a Test Kitchen favourite – nutritious Broccoli Salad (see recipe link below).
- Portion size 4 servings
Ingredients
Method
Cut 4 pieces of heavy-duty or double- thickness foil 15 inches (38 cm) long. Onto centre of each, slightly overlap zucchini slices; top with onion and garlic. Top each with 1/4 cup (50 mL) couscous. Gather foil sides up into bowl shape.
In measuring cup, combine tomato juice, 1/2 cup (125 mL) water, half of the salt and the pepper; drizzle evenly over couscous. Sprinkle with basil. Top each with fish fillet; sprinkle with red pepper and remaining salt. Dot each with 1 tsp (5 mL) butter. Seal foil, leaving room in package for steam.
Place packets, seam side up, on grill over medium heat; close lid and cook until fish flakes easily when tested, about 15 minutes. Let stand for 5 minutes or until couscous has absorbed all liquid.
Serve with: Broccoli Salad
Nutritional facts <b>Per serving:</b> about
- Sodium 733 mg
- Protein 29 g
- Calories 347.0
- Total fat 6 g
- Cholesterol 65 mg
- Saturated fat 3 g
- Total carbohydrate 45 g
%RDI
- Iron 12.0
- Folate 25.0
- Calcium 6.0
- Vitamin A 19.0
- Vitamin C 93.0
