If you want a healthy meal, this is the one for you. Lately, I have been on an orange binge and can’t get enough of Florida’s favorite fruit. I’ve been eating them like they are going out of style. When I recently came across this recipe in a magazine at a doctor’s office, I knew I had to have a copy of it. With no paper in my purse, I quickly resorted to tearing the recipe out of the magazine (shhh!). I can’t recall the name of the magazine, though. If any of you have seen this recipe, please let me know so I can give the magazine credit!
- 1 navel orange
- 1 lemon
- 1 cup couscous
- 4 small Tilapia fillets (about 1 ½ lb total), quartered
- 2 Tbsp no-salt Cajun, Creole or blackening seasoning
- Kosher salt and pepper
- 3 scallions, finely chopped
- 1 Tbsp olive oil
- Heat broiler. Line a broiler-proof rimmed baking sheet with foil. Using a vegetable peeler, remove 2 strips of zest each from the orange and lemon; very thinly slice the zest and place in a medium bowl. Add the couscous and 1 cup warm tap water, cover and let sit for 10 minutes.
- Meanwhile, cut the orange in half. Cut half the orange into 4 wedges; set aside. Squeeze the juice of the remaining half and the juice of the lemon into a small bowl.
- Brush each side of the fish with the juice mixture, sprinkle with the seasoning and ¼ tsp salt and place on the prepared pan. Broil until opaque throughout, 1 to 2 minutes per side.
- Fluff the couscous with a fork and fold in the scallions, oil and ¼ tsp each salt and pepper. Serve with the fish and orange wedges.