Simple Salsa Fish

Ingredients
1 pound fresh or frozen, skinless orange roughy or red snapper
fillets,
1/2 to 1-inch thick
1/3 cup salsa
1 clove garlic, minced
1 14-1/2-ounce can vegetable broth
1 cup quick-cooking couscous
1/4 cup thinly sliced green onion or coarsely chopped fresh cilantro
Lime or lemon wedges

Directions
1. Thaw fish, if frozen. Rinse fish; pat dry. Set aside. In a small
bowl, combine salsa and garlic; set aside.

2. In a saucepan, bring broth to boiling. Stir in couscous; cover and
remove from heat. Let stand 5 minutes or until liquid is absorbed.
Stir
in onion.

3. Grease the unheated rack of a broiler pan. Place fish on rack.
Broil
about 4 inches from the heat until fish flakes easily when tested with
a
fork (allow 4 to 6 minutes per 1/2-inch thickness of fish). Turn
1-inch-thick fillets over halfway through broiling. Spoon salsa
mixture
over fish; broil about 1 minute more or until salsa is heated through.
4. Arrange fish on couscous mixture. Serve with lime wedges. Makes 4
servings.


Nutrition facts per serving:
calories: 295
total fat: 3g
saturated fat: 0g
cholesterol: 42mg
sodium: 549mg
carbohydrate: 39g
fiber: 7g
protein: 30g
starch: 2diabetic exchange
vegetables: 2diabetic exchange
very lean meat: 2.5diabetic exchange
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