Glazed White Fish Pilaf
A glazed Mediterranean pilaf with grilled white fish fillets, bell peppers, red onion and kalamata olives, finished with olive oil and fresh oregano, served over couscous.
Ingredients
Instructions
Season the white fish fillets and grill them over medium-high heat until well browned, about 5 minutes.
Add the bell peppers, red onion and kalamata olives, cooking until softened, about 5 minutes.
Stir in the olive oil and fresh oregano for 4 minutes.
Cook the couscous separately and fluff with a fork.
Let the fish simmer gently for about 13 minutes so it stays flaky and the flavors meld.
Taste and adjust the seasoning.
Serve hot over the couscous, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.