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Chile-Spiced Red Snapper Couscous Stew

1 serving cooking spray (5 one-second sprays per serving)
1 small onion -- chopped
1/4 cup sweet red pepper -- chopped
1 average red jalapeño pepper or other hot chile -- cored, seeded, and minced (do not touch seeds with bare hands)
1 pound snapper or cod fillets -- skinned, and cut into bite-size pieces
2 medium tomatoes -- cored, chopped
1/4 teaspoon dried thyme -- crushed
1/2 teaspoon table salt
1/4 teaspoon freshly-ground black pepper
1 cup fat-free chicken broth
1/2 cup cooked pearl-variety couscous
1 tablespoon minced fresh chives
1 teaspoon fresh lemon juice


Coat a medium nonstick pot with cooking spray. Add onion, red pepper and chile; sauté, stirring frequently, for 3 minutes. Add fish and cook 1 minute.


Add tomatoes, thyme, salt, pepper and broth. Simmer until fish is cooked through, about 5 minutes.


Stir in couscous, chives and lemon juice; heat through.


Freezing and thawing instructions: Prepare stew recipe and place cooled product in a freezer-safe container, cover tightly and freeze. When ready to eat, thaw in the refrigerator and then reheat in covered saucepan over medium heat, about 5 minutes, or in microwave on medium power until hot. Or, remove frozen stew from container and place in a saucepan. Cover and heat over medium heat, breaking up stew with a spoon as it softens, about 15 minutes.


This recipe yields 4 servings; about 1 1/4 cup per serving.


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