Codfish with couscous - bsnx01a

Yield: 4 servings

Measure Ingredient
\N \N -Stuart Talkofsky - BSNX01A
1½ pounds Atlantic cod, haddock or whiting filets
1½ teaspoon Olive oil
1 \N Lemon juice
1½ teaspoon Prepared mustard
½ teaspoon Ground cumin
½ teaspoon Paprika
½ teaspoon Salt
½ teaspoon Black pepper
¼ teaspoon Celery seeds
¼ teaspoon Ground coriander
¼ teaspoon Ground ginger
1¼ cup Water
1 teaspoon Orange rind
½ teaspoon Salt
1 cup Couscous
1 can Chick-peas ; (16 oz) drained
3 tablespoons Chopped pimento

1. Choose and oven proof dish that cod will fit into snugly. 2.

Combine olive oil, lemon. mustard, cumin, paprika, salt, pepper, celery seed, coriander and ginger, brush mixture on both sides of cod and place in dish. Bake at 375 degrees 15 minutes. 3. Meanwhile, bring water, orange rind and salt to a boil. Stir in couscous, cover and set aside 5 minutes. Stir well amd mix in chick-peas and pimento.

Arrange couscous on a serving dish and top with cod, spooning, cooking juices over the fish. Makes 4 servings.

From Newsday (Long Island Newspaper), "Cinderellas of the Sea" by Marie Bianco p65, January 13, 1993.

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