3 TBSP Extra Virgin Olive Oil (EVOO)
1/3 Cup chopped flat-leaf Parsley
Juice of 1 Lemon, plus 2 tsp grated Lemon Peel
Juice of 1 Lime, plus 2 tsp grated Lime Peel
Segments of 1 Orange, chopped, plus 2 tsp grated Orange Peel
1 TBSP Hot Pepper Sauce (eyeball it)
1 TBSP chopped fresh Thyme
Salt and Pepper
Four 6-8 oz. pieces Mahi Mahi, Halibut or Orange Roughy
1 Red Bell Pepper, chopped
4 Scallions, chopped
2 1/2 Cups Chicken Broth
1 1/2 Cups Couscous


1. In a shallow dish, combine 2 Tbsp EVOO, the parsley, lemon juice and peel, lime juice and peel, orange peel, hot sauce and thyme; season with salt and pepper. Add the fish and let marinate for 15 minutes.
2. Meanwhile, preheat a grill or grill pan to medium. In a medium saucepan, heat the remaining 1 Tbsp EVOO, 1 turn of the pan, over medium heat. Add the bell pepper and scallions, season with salt and pepper and cook until softened, 3 to 4 minutes. Add the chicken broth and bring to a boil over high heat. Stir in the couscous, cover and keep warm.
3. Grill the fish until cooked through, about 3 minutes on each side.
4. Fluff the couscous, then mix in the chopped orange. Serve with the fish.

Notes: This dish has tons of flavor and only a 15 minute time commitment - great for last minute entertaining.

Rachel Ray 30 minute meals