What's For Dinner: Tequila-Lime Tilapia with Israeli Couscous and Haricots Verts

Though I've featured a number of salmon recipes on this blog, I've kind of ignored another great fish -- tilapia. Like salmon, tilapia is an excellent source of omega-3 fatty acids and is relatively low in fat. Read more about tilapia's nutritional values here. Over the weekend, D and I found ourselves at Whole Foods in Fort Collins (yet again), and we opted to pick up some marinated tilapia fillets from the seafood counter (makes my life easier!). Compared to fillets of salmon, tilapia is much less expensive, but no less tasty. I served each fillet over a bed of Israeli (or pearl) couscous and with a side of haricots verts dressed lightly with melted butter, salt, and pepper.

Tequila-Lime Tilapia
makes 2 servings

1. Preheat the oven to 375 degrees.
2. Cover a rimmed baking sheet with aluminum foil.
3. Place the fish fillets on the covered baking sheet.
4. Cook in the oven for 15-18 minutes, or until the fish is flaky.

For the Israeli (or pearl) couscous:
makes 3 servings

1 t olive oil
1 shallot, minced
1 C Israeli couscous
2 C organic vegetable broth

1. Turn your rice cooker onto the "quick" setting. Add the olive oil to the rice cooker bowl. Once the bowl has heated up, add the shallot and saute until just softened, about 1 minute.
2. Add in the couscous and toast until fragrant, about 2 minutes.
3. Turn off the rice cooker and add the veggie broth. Cook the couscous on the "regular" setting.
4. Once the cooking cycle is complete, let the couscous stand in the rice cooker for 10 minutes. Fluff with the rice cooker plastic paddle, and serve.