Mediterranean Halibut with Couscous

I have an easy summer recipe to share with you today courtesy of Swanson Broth. I always enjoy halibut, it’s one of my favorite fish, and the couscous is a nice change of pace from regular pasta. The best part is the prep and cook time. In less than 30 minutes you can have a delicious summer meal that’s not from a box.

Mediterranean Halibut with Couscous

Prep: 15 minutes

Cook: 15 minutes

Makes: 4 servings

4 halibut steaks, about 1-inch thick

¼ cup all-purpose flour

3 tablespoons olive oil

2 shallots, chopped

1 cup Swanson© Chicken Stock

2 teaspoons dried oregano leaves, crushed

1 can (about 14 ½ ounces) diced tomatoes, drained

½ cup kalamata olives, pitted and sliced

Hot cooked couscous*

1. Coat the fish with the flour.

2. Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 5 minutes until it’s well browned on both sides and cooked through. Remove the fish from the skillet and keep warm.

3. Heat the remaining oil in the skillet. Add the shallots and cook for 1 minute. Stir in the stock, oregano, tomatoes and olives and heat to a boil. Cook for 5 minutes or until the sauce is slightly thickened. Season to taste. Serve the sauce with the fish and couscous.

*For the couscous: prepare 1 package (10 ounces) couscous according to the package directions, substituting Swanson(c) Chicken Broth for the water.