Baked fish with sweet & sour onions w/cousc
4 Servings
Ingredients
| Quantity | 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 |
Directions
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