Asian-Style Tilapia with Couscous

45 Min.
45 Min.
4
Ingredients
Poaching Liquid for Fish
4
(6-ounce) Tilapia fillets, thawed
4 (6-ounce) Tilapia fillets, thawed
1
(13.66-ounce) can coconut milk, unsweetened
1 (13.66-ounce) can coconut milk, unsweetened
2
teaspoons fresh lime zest (2 limes)
2 teaspoons fresh lime zest (2 limes)
2
tablespoons fresh lime juice (use zested limes)
2 tablespoons fresh lime juice (use zested limes)
3
cloves garlic, minced
3 cloves garlic, minced
1
tablespoon peeled and grated fresh ginger
1 tablespoon peeled and grated fresh ginger
2
teaspoons Better Than Bouillon® Fish Base
2 teaspoons Better Than Bouillon® Fish Base
1
teaspoon kosher salt
1 teaspoon kosher salt
¼
teaspoon white pepper
¼ teaspoon white pepper
2
limes (about 9 round slices)
2 limes (about 9 round slices)
Couscous
1
(10-ounce) box plain couscous
1 (10-ounce) box plain couscous
1
tablespoon sesame seed oil
1 tablespoon sesame seed oil
2
cloves garlic, minced
2 cloves garlic, minced
2
carrots, peeled and finely julienned
2 carrots, peeled and finely julienned
2
cups snow peas
2 cups snow peas
3
tablespoons chopped fresh cilantro
3 tablespoons chopped fresh cilantro
Sauce
Thai Sweet Chili Sauce for dipping
Thai Sweet Chili Sauce for dipping
Directions
  1. Preheat oven to 350°F.
  2. In a medium bowl, combine coconut milk, lime zest and juice, garlic, ginger, Fish Base, salt and pepper.
  3. In the bottom of a 2-quart baking dish, arrange lime slices. Place fillets on top of limes, pour poaching liquid over fish, cover dish with foil. Place in the oven and cook until done, about 15-20 minutes.
  4. In a large saucepan, prepare couscous according to package directions, but add the sesame oil and garlic to the boiling water.
  5. Sauté or blanch the carrots and snow peas, until crisp-tender.
  6. Toss vegetables with cooked couscous and cilantro; serve with the Tilapia and Thai Chili Sauce.

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