Firm-fleshed fillets, such as cod, basa or tilapia, are perfect for this grilled seafood dish. Cutting the fish about the same size as the shrimp ensures it cooks in the same amount of time. Serve with a side of mixed baby greens.
- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2012
Ingredients
Method
In bowl, combine chives, oil, lemon juice, thyme, garlic, salt and pinch of the pepper. Add shrimp and fish; toss to coat.Meanwhile, in small saucepan, bring broth to boil; remove from heat. Stir in couscous, lemon zest and remaining pepper. Cover and let stand until no liquid remains, about 5 minutes. Fluff with fork.
Thread fish and shrimp onto metal skewers. Place on greased grill over medium-high heat; close lid and grill, turning once, until fish is opaque and shrimp are pink, about 5 minutes. Serve over couscous.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 331 mg
- Sugars 1 g
- Protein 28 g
- Calories 289.0
- Total fat 9 g
- Potassium 308 mg
- Cholesterol 129 mg
- Saturated fat 1 g
- Total carbohydrate 24 g
%RDI
- Iron 17.0
- Folate 12.0
- Calcium 5.0
- Vitamin A 6.0
- Vitamin C 12.0
