Recipe: Baked Fish (or Scallops) with Almond Couscous

BAKED FISH WITH ALMOND COUSCOUS

4 sheets (12x18-inches each) Reynolds Wrap Release Non-Stick Foil
2/3 cup uncooked couscous
1/4 cup sliced green onion
1 teaspoon ground coriander
3/4 teaspoon paprika
1/4 teaspoon hot pepper sauce
1/2 cup sliced almonds
1/2 cup currants
1 can (10 1/2 oz.) double strength chicken broth, divided
4 cod, pollock, sole/flounder or halibut fillets* (4 to 6 oz. each), thawed if necessary
2 tablespoons melted butter or margarine
1 lemon, thinly sliced
2 tablespoons chopped fresh parsley

Preheat oven to 450 degrees F or grill to medium-high. Combine first 7 ingredients. Stir in half of chicken broth.

Center one-fourth of the mixture on each sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food. Top with fish fillet, butter and lemon slices.

Bring up foil sides. Double fold top and one end of packet. Through open end, add one-fourth of remaining chicken broth. Double fold remaining end to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Bake 20 to 25 minutes on a cookie sheet in oven OR grill 8 to 10 minutes in covered grill. Sprinkle with parsley before serving.

*1 pound scallops may be used.

Servings: 4
Source: Reynolds Kitchens