Steamed Flounder with Vegetable Couscous

cassie thornburg


I wanted to make something light but tasty for Lee and I last night and was so surprised at how much flavor there was for a "light" recipe! I usually end up making some changes or adding my own spices to recipes in some way and this one is no exception. Here are my changes: I used chicken broth instead of water (I know.....chicken broth with a fish recipe sounds suspect, but it added wonderful flavor), and I added 3 chopped green onions to the vegetables. OH...and instead of using flounder, I used the "White Roughy" from Trader Joes, which comes frozen in the bright orange bag. This frozen fish is the ONLY frozen fish I ever use. It always turns out perfectly and never has a fishy taste.

Once again, this is from Everyday Food Magazine (I love Martha).

★★★★★ 1 vote
15 Min
10 Min


1 c
couscous (i used whole wheat couscous from trader joes)
red bell pepper, ribs and seeds removed, finely diced
zucchini, finely diced
green onions, finely chopped
1/2 tsp
dried oregano
3 Tbsp
olive oil, extra virgin
salt and pepper to taste
dijon mustard
1 tsp
dijon mustard (for vinaigrette)
flounder fillets (6-8 oz. ea.) i used "white roughy" from trader joes
1 Tbsp
white wine vinegar


1In a 2 quart, shallow microwave-safe dish, combine couscous, bell pepper, zucchini, green onion, oregano, 1 TBL oil and 1/2 C water (I used chicken broth). Season with salt and pepper. Cover, and microwave on high until vegetables are crisp-tender, about 3 minutes. Stir mixture.
2Dividing evenly, spread 1TBL Dijon over one side of fish; season with salt and pepper. Roll up each fillet, and place on top of couscous. Cover, and microwave on high until fish is almost cooked through, about 4 minutes. Let stand, covered, 5 minutes to finish cooking. (If the fish is not opaque at this point, as mine wasn't, just put it back in the microwave for 2 more minutes and let rest again. Don't overcook to the point of rubbery fish! You want it to be cooked, but moist and tender).
3Meanwhile, make a vinaigrette: In a small bowl, whisk remaining teaspoon Dijon, with vinegar and remaining 2 TBL of oil. Season with salt and pepper. Drizzle fish and couscous with vinaigrette, and season with ground pepper. Sprinkle with some freshly chopped parsley.


About this Recipe

Course/Dish: Fish
Other Tags: Quick & Easy, Healthy
Hashtags: #FRESH, #vegetables, #light