Citrus Fish With Bell Pepper Couscous Recipe

Name: Citrus Fish With Bell Pepper Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; ⅓ cup flat leaf parsley, chopped; 1 lemon, juiced; 2 teaspoons lemon peel, grated; 1 lime, juiced; 2 teaspoons lime peel, grated; 1 orange, segmented and chopped; 2 teaspoons orange peel, grated; 1 tablespoon hot pepper sauce; 1 tablespoon thyme, chopped; salt and pepper; 4 pieces orange roughy (6-ounces per piece); 1 red bell pepper, chopped; 4 scallions, chopped; 2 ½ cups chicken broth; 1 ½ cups couscous

Servings: persons

3 tablespoons extra virgin olive oil
⅓ cup flat leaf parsley, chopped
1 lemon, juiced
2 teaspoons lemon peel, grated
1 lime, juiced
2 teaspoons lime peel, grated
1 orange, segmented and chopped
2 teaspoons orange peel, grated
1 tablespoon hot pepper sauce
1 tablespoon thyme, chopped
salt and pepper
4 pieces orange roughy (6-ounces per piece)
1 red bell pepper, chopped
4 scallions, chopped
2 ½ cups chicken broth
1 ½ cups couscous

1
In a shallow dish, combine 2 tablespoons olive oil, parsley, lemon juice and peel, lime juice and peel, orange peel, hot sauce, and thyme; season with salt and pepper.
2
Add the fish and let marinate for 15 minutes.
3
Meanwhile, preheat a grill or grill pan to medium.
4
In a medium saucepan, heat the remaining 1 tablespoon olive oil over medium heat.
5
Add the bell pepper and scallions; season with salt and pepper and cook until softened, 3 to 4 minutes.
6
Add the chicken broth and bring to a boil over high heat.
7
Stir in the couscous, cover and keep warm.
8
Grill the fish until cooked through, about 3 minutes on each side.
9
Fluff the couscous, then mix in the chopped orange.
10
Serve with the fish.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, ⅓ cup flat leaf parsley, chopped, 1 lemon, juiced, 2 teaspoons lemon peel, grated, and more.

Yes, Citrus Fish With Bell Pepper Couscous falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Citrus Fish With Bell Pepper Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions