Grilled Tilapia with Browned Butter and Couscous
|Canned fat free low sodium chicken broth||14 Ounce (1 Can)|
|Orange zest||2 Tablespoon|
|Chopped fresh parsley||3 Tablespoon|
|Ground red pepper||1 Dash, or ground|
|Uncooked couscous||1 Cup (16 tbs)|
|Canned chicken broth||14 Ounce (Fat Free Less Sodium)|
|Chopped orange sections||1⁄2 Cup (8 tbs)|
|Zest of orange||2 Tablespoon|
|Chopped parsley||3 Tablespoon (Use Fresh)|
|Coriander seeds||1⁄2 Teaspoon|
|Black peppercorns||1⁄2 Teaspoon|
|Tilapia fillets||24 Ounce|
To prepare couscous
melt butter in a large stainless steel skillet over medium-high heat. When the butter is lightly browned, add couscous; cook 1 minute, stirring constantly. Remove from heat. Bring broth to a boil in a medium saucepan over high heat. Gradually add broth to couscous mixture in pan; cover and let stand 5 minutes. Fluff with a fork. Stir in oranges, zest, parsley, and 1/4-teaspoon salt.
To prepare Tilapia
place 1/4-teaspoon salt, coriander, peppercorns, and red pepper in a spice or coffee grinder, and process until finely ground. Rub spice mixture evenly over fish. Heat a grill pan over medium-high heat. Brush pan with a little olive oil. Arrange fillets in pan; cook 2 minutes. Turn fillets over; cook 2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with couscous.
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