Baked fish with sweet & sour onions w/cousc

Yield: 4 Servings

Measure Ingredient
-Diane English CRHN32B
¼ cup Raisins
2 pounds Onions; about 4
¼ cup Olive oil
¼ cup Red wine vinegar
2 teaspoons Grated lemon zest
1 tablespoon Grated orange zest
Salt and pepper
4 Salmon fillets; 1 1/2 lbs
¼ cup Toasted pine nuts
1 cup Instant couscous
2 tablespoons Butter
½ teaspoon Salt
½ teaspoon Cinnamon; optional
526 xes *Calories
39 xes *gm Protein
29 xes *gm Fat
29 xes *gm Carbo
94 xes *gm Chol
634 xes *mg Sodium

NUTRITIONAL DATA PER SERVING

For Fish: (4 servings)

Pour ½ cup warm water over raisins and set aside to plump. Slice onions. In a large frying pan, heat oil over medium heat. Add onions and cook until tender, about 20 minutes. Drain raisins, and add to onions with vinegar and the grated zests. Cook 1 minute. Add 1 teaspoon salt and ½ teaspoon pepper. Heat oven to 375 degrees F.

Sprinkle fish with salt and pepper and spread onion mixture on top.

Bake until fish is cooked through, 7 to 10 minutes. Sprinkle with pine nuts just before serving. Work Time: 30 minutes Total Time: 40 minutes

For Couscous:* (4 servings) Put the couscous in a 9" square baking dish about 2" deep. In a saucepan, combine the butter, salt, cinnamon and 1½ cup water and bring to a boil over high heat. Pour over the couscous and stir once to combine. Cover with foil and let stand 10 minutes. Uncover and fluff the couscous with a fork before serving.

*You won't get the best results from following the instructions on the box. This is an even simpler method for making couscous with just a touch of cinnamon.

From the MM database files of Judi M. Phelps. jphelps@... or jphelps@...

From: Jphelps@... (Judi Mae Phelpsdate: 14 Oct 1996 15:50:10 Gmt

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