Mediterranean Halibut with Couscous

Halibut's firm texture, snow-white color and delicate, sweet flavor give
it universal appeal. After a quick bake, serve the steaks over couscous
with a fresh and colorful Mediterranean-inspired relish on top for a
fantastic change-of-pace dinner.

Mediterranean Halibut with Couscous
from Campbell's Kitchen

Prep Time: 15 min.
Cook Time: 15 min.

4 halibut steaks (about 1 1/2 pounds)
1/4 cup all-purpose flour
3 tablespoons olive oil
2 shallots, chopped
1 cup Swanson® Chicken Broth *or* Swanson® Chicken Stock
2 teaspoons dried oregano leaves, crushed
1 can (14.5 ounces) diced tomatoes, drained
1/2 cup kalamata olives, pitted and sliced
1 package (10 ounces) couscous, prepared according to package directions

1. Coat the fish with the flour.

2. Heat *2 tablespoons* oil in a 12-inch skillet over medium-high heat.
Add the fish and cook for 5 minutes or until it's well browned on both
sides and flakes easily when tested with a fork. Remove the fish from
the skillet, cover and keep warm.

3. Reduce the heat to medium. Heat the remaining oil in the skillet.
Add the shallots and cook and stir for 1 minute. Stir in the broth,
oregano, tomatoes and olives and heat to a boil. Cook for 5 minutes or
until the sauce is slightly thickened. Serve the sauce with the fish
and couscous.

/Ingredient Note:/ Substitute Swanson® Chicken Broth for the water when
cooking the couscous.
Makes: 4 servings.

Kitchen Clip
                              To store fresh or thawed fish fillets, fill a resealable
plastic bag with ice cubes, place in a shallow baking dish then arrange
the fish on the ice and cover with plastic wrap. Store in the back of
the fridge (where it's coldest) for no more than one or two days.
Received on Fri Mar 25 14:24:25 2011