Mahi Mahi with Olive and Bell Pepper Couscous
This Mahi Mahi with Olive and Bell Pepper Couscous is healthy and delicious and can be on your table in less than 30 minutes!
Servings 4 servings
Calories 141kcal
Ingredients
- 2 teaspoons olive oil divided
- ½ cup diced red bell pepper
- 2 garlic cloves minced
- ½ cup uncooked Israeli couscous
- ¾ cup low sodium chicken broth
- 2 tablespoons kalamata olives pitted and quartered
- ½ teaspoon kosher salt divided
- ½ teaspoon freshly ground black pepper divided
- 4 (6-ounce) skinless halibut fillets (I used mahi mahi)
- 4 teaspoons torn fresh oregano
- 2 lemons cut into ½ inch slices
Instructions
- Preheat the broiler to high.
- In a medium saucepan over medium high heat, add 1 teaspoon of oil. Add the bell pepper and garlic, and cook for 1 minute, stirring occasionally. Add the couscous and let it toast for about a minute. Add the broth and bring to a boil. Cover, reduce the heat, and let it simmer for about 7 minutes. Stir in the olives and season with salt and fresh ground black pepper.
- Sprinkle your fish with salt and pepper. Heat a large oven proof skillet over medium-high heat. Add a teaspoon of oil to the pan and swirl to coat. Add fish to the pan and cook for about 3 minutes. Turn fish over and arrange the oregano leaves and lemon slices over the fish. Broil for about 5 minutes or until fish is cooked through.
Notes
Can substitute halibut or cod for the mahi mahi.
If you don't have fresh oregano you can use dried, just use less.
Green olives will also work in place of kalamata olives.
Nutrition
Calories: 141kcal | Carbohydrates: 25g | Protein: 4g | Fat: 3g | Sodium: 371mg | Potassium: 212mg | Fiber: 4g | Sugar: 2g | Vitamin A: 635IU | Vitamin C: 52.9mg | Calcium: 54mg | Iron: 1.5mg