Title: Baked Fish with Sweet and Sour Onions W/cousc
Categories: Fish Grain Fruit Salmon
Yield: 4 Servings

1/4	c	Raisins
2	lb	Onions; about 4
1/4	c	Olive oil
1/4	c	Red wine vinegar
2	ts	Grated lemon zest
1	tb	Grated orange zest
		Salt and pepper
4		Salmon fillets; 1 1/2 lbs
1/4	c	Toasted pine nuts
1	c	Instant couscous
2	tb	Butter
1/2	ts	Salt
1/2	ts	Cinnamon; optional
NUTRITIONAL DATA PER SERVING
526	x	*Calories
39	x	*gm Protein
29	x	*gm Fat
29	x	*gm Carbo
94	x	*gm Chol
634	x	*mg Sodium

For Fish: (4 servings)

Pour 1/2 cup warm water over raisins and set aside to plump. Slice onions. In a large frying pan, heat oil over medium heat. Add onions and cook until tender, about 20 minutes. Drain raisins, and add to onions with vinegar and the grated zests. Cook 1 minute. Add 1 teaspoon salt and 1/2 teaspoon pepper. Heat oven to 375 degrees F. Sprinkle fish with salt and pepper and spread onion mixture on top. Bake until fish is cooked through, 7 to 10 minutes. Sprinkle with pine nuts just before serving. Work Time: 30 minutes Total Time: 40 minutes

For Couscous:* (4 servings) Put the couscous in a 9" square baking dish about 2" deep. In a saucepan, combine the butter, salt, cinnamon and 1 1/2 cup water and bring to a boil over high heat. Pour over the couscous and stir once to combine. Cover with foil and let stand 10 minutes. Uncover and fluff the couscous with a fork before serving.

*You won't get the best results from following the instructions on the box. This is an even simpler method for making couscous with just a touch of cinnamon.

From the MM database files of Judi M. Phelps. jphelps@slip.net or jphelps@best.com

From: Jphelps@slip.Net (Judi Mae Phelpsdate: 14 Oct 1996 15:50:10 Gmt

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