You are here

Moroccan Fish

Microwaverina's picture
Ingredients
  Water 1 1⁄3 Cup (21.33 tbs)
  Couscous 2⁄3 Cup (10.67 tbs)
  Minced fresh parsley 1 Tablespoon
  Sole fillets 12 Ounce (4 Pieces, 3 Ounce Each)
  Lemon juice 1 Tablespoon
  Chicken stock 3⁄4 Cup (12 tbs)
  Soy sauce 1 Tablespoon
  Cornstarch 2 Teaspoon
  Five spice powder 1⁄2 Teaspoon
  Raisins 1⁄4 Cup (4 tbs)
  Thinly sliced celery 2 Tablespoon
Directions

In a 2-quart saucepan over medium heat, bring the water to a boil.
Stir in the couscous and parsley.
Remove from the heat, cover the pan, and let stand for at least 5 minutes.
Place the fish in a 9" glass pie plate, with the thickest portions toward the outside.
Sprinkle with the lemon juice.
Cover with wax paper.
Microwave on high for 2 1/2 to 3 minutes, or until the fish is opaque throughout.
In a 1-quart saucepan, combine the stock, soy sauce, cornstarch, and five-spice powder.
Stir to dissolve the cornstarch.
Add the raisins and celery.
Cook, stirring constantly, over medium heat until thickened, clear, and bubbly.
Cook and stir for 1 minute more.
Fluff the couscous with a fork and place on a serving platter.
Arrange the fish over the couscous and top with the sauce.

Recipe Summary

Cuisine: 
African
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Fish

Rate It

Your rating: None
4.257145
Average: 4.3 (14 votes)