Chile-Spiced Red Snapper and Couscous Stew tastes fantastic, with an amazing depth of flavor.
The flavor and textures of the ingredients coming together with each spoonful....it makes my mouth water just thinking about it. It not only tasted great but looked beautiful in the bowl. So beautiful, in fact, that I had to stop and take a picture of the finished product.
Ever since Judy and I began our food journey in January, I've been taking photographs of many of the dishes we've prepared. In this way, we can bring them to you just as they looked to us on the night they were made.
Generally, the recipes we prepare make up to six or even eight servings. So we only have to cook three or four nights a week and enjoy the left-overs the rest of the week. This recipe made only four servings and since the point value per serving was only 3, we ate it all that night. So, sadly, there were no left-overs.
We hope you try this recipe and enjoy the dish as much as we enjoy bringing it to you. Believe me, it tastes as good as it looks.
Chile-Spiced Red Snapper and Couscous Stew
1 spray, cooking spray
1 small onion, chopped
1/4 cup sweet red peppers, chopped
1 average jalapeno pepper, red or other hot chile, cored, seeded and minced. (Do NOT touch seeds with bare hands) There's a story here somewhere.
1 pound snapper fillets, skinned, cut into bite-sized pieces
2 medium tomatoes, cored and chopped
1/4 tsp dried thyme, crushed
1/2 tsp salt
1/4 tsp black pepper
1 cup fat-free chicken broth
1/2 cup cooked couscous, pearl-variety
1 Tbsp chives, fresh, minced
1 tsp fresh lemon juice
- Coat a medium nonstick pot with cooking spray. Add onion, red pepper and chile; sauté, stirring frequently, for 3 minutes. Add fish and cook 1 minute.
- Add tomatoes, thyme, salt, pepper and broth. Simmer until fish is cooked through, about 5 minutes.
- Stir in couscous, chives and lemon juice; heat through. Yields about 1 1/4 cups per serving.
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Photo by Barry Baruh