Baked Fish With Sweet & Sour Onions W/couscfish, grains 1/4 cup raisins 2 lb onions; about 4 1/4 cup olive oil 1/4 cup red wine vinegar 2 teaspoon grated lemon zest 1 tablespoon grated orange zest 1 salt and pepper 4 salmon fillets; 1 1/2 lbs 1/4 cup toasted pine nuts 1 cup instant couscous 2 tablespoon butter 1/2 teaspoon salt 1/2 teaspoon cinnamon; optional ----NUTRITIONAL DATA PER SERVING--- 526 single *calories 39 single *gm protein 29 single *gm fat 29 single *gm carbo 94 single *gm chol 634 single *mg sodium For Fish: (4 servings) Pour 1/2 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 1/2 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 1 1/2 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@slip.net or jphelps@best.com From: Jphelps@slip.Net (Judi Mae Phelpsdate: 14 Oct 1996 15:50:10 Gmt |
