Chile-Spiced Red Snapper and Couscous Stew
Red snapper lends excellent flavor to this hearty stew though you could use cod to save a few dollars if you don’t mind a softer texture.
Servings: 4
Ingredients
- 1 spray s cooking spray
- 1 small onion s, chopped
- 2 large garlic cloves minced
- 1/4 cup s sweet red pepper(s), chopped
- 1 small jalapeٌo pepper s, red, or other hot chile, cored, seeded and minced (do not touch seeds with bare hands)
- 1 pound s snapper fillet(s), or cod fillet, skinned, cut into bite-size pieces
- 2 medium tomatoes cored, seeded and chopped
- 1/4 teaspoon dried thyme crushed
- pinch crushed red pepper flakes
- 1/2 teaspoon table salt
- 1/4 teaspoon black pepper
- 1 cup s fat-free chicken broth
- 1/2 cup s cooked couscous, pearl-variety
- 1 tablespoon chives fresh, minced
- 1 lemon juiced
Instructions
- Coat a medium nonstick pot with cooking spray. Add onion, garlic, red pepper and chile; sauté, stirring frequently, for 3 minutes. Add fish and cook 1 minute.
- Add tomatoes, thyme, crushed red pepper, salt, pepper and broth. Simmer until fish is cooked through, about 5 minutes.
- Stir in couscous, chives and lemon juice; heat through. Yields about 1 1/4 cup per serving.
- Freezing and thawing instructions: Prepare stew recipe and place cooled product in a freezer-safe container, cover tightly and freeze. When ready to eat, thaw in the refrigerator and then reheat in covered saucepan over medium heat, about 5 minutes, or in microwave on medium power until hot. Or, remove frozen stew from container and place in a saucepan. Cover and heat over medium heat, breaking up stew with a spoon as it softens, about 15 minutes.
- PointsPlus™ Value: 4
Notes
I use 1 tablespoon fresh oregano or thyme from my garden. I serve the stew over additional couscous in a bowl.
You could also substitute shrimp, scallops, crab meat or chicken for the fish or a combination. I have not frozen this dish because I usually do not like the texture of cooked seafood after it has been thawed. Recipe By: Weight Watchers
Serving Size: 4
You could also substitute shrimp, scallops, crab meat or chicken for the fish or a combination. I have not frozen this dish because I usually do not like the texture of cooked seafood after it has been thawed. Recipe By: Weight Watchers
Serving Size: 4
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