Citrus Fish With Bell Pepper Couscous

You can use mahi mahi, halibut, or orange roughy for the fish. Everyday with Rachel Ray.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 3  tablespoons extra virgin olive oil
• 1⁄3 cup flat leaf parsley, chopped
• 1  lemon, juiced
• 2  teaspoons lemon peel, grated
• 1  lime, juiced
• 2  teaspoons lime peel, grated
• 1  orange, segmented and chopped
• 2  teaspoons  orange peel, grated
• 1  tablespoon  hot pepper sauce
• 1  tablespoon thyme, chopped
•  salt and pepper
• 4  pieces  orange roughy (6-ounces per piece)
• 1  red bell pepper, chopped
• 4  scallions, chopped
• 2 1⁄2 cups chicken broth
• 1 1⁄2 cups couscous

Directions

1. In a shallow dish, combine 2 tablespoons olive oil, parsley, lemon juice and peel, lime juice and peel, orange peel, hot sauce, and thyme; season with salt and pepper.
2. Add the fish and let marinate for 15 minutes.
3. Meanwhile, preheat a grill or grill pan to medium.
4. In a medium saucepan, heat the remaining 1 tablespoon olive oil over medium heat.
5. Add the bell pepper and scallions; season with salt and pepper and cook until softened, 3 to 4 minutes.
6. Add the chicken broth and bring to a boil over high heat.
7. Stir in the couscous, cover and keep warm.
8. Grill the fish until cooked through, about 3 minutes on each side.
9. Fluff the couscous, then mix in the chopped orange.
10. Serve with the fish.