- 4 (4 ounce) halibut fillets, skin off
- 2 1/2 cups vegetable stock, divided
- 1 cup instant couscous, preferably whole wheat
- 2 cups Birds Eye® Classic Mixed Vegetables
- 2 large fresh tomatoes, diced into 1/2 -inch pieces
- 1/2 cup celery, finely chopped
- 1 tablespoon fresh basil or dill, snipped
- 2 tablespoons bottled or homemade vinaigrette
- Salt and freshly ground pepper to taste
- Fresh basil leaves for garnish (optional)
- Arrange halibut fillets in deep-sided microwave safe container. Add 1 cup vegetable stock. Cover with plastic wrap, leaving one corner open to vent. Set aside while starting couscous. In deep skillet or saucepan, heat remaining 11/2 cups stock to boiling. Stir in frozen vegetables. When broth resumes boiling, stir in couscous, reduce heat, cover pan and simmer for 2 minutes or until liquid is mostly absorbed. Remove pan from heat. Combine tomatoes, celery, snipped basil and vinaigrette (may be prepared ahead and refrigerated).
- Set microwave at 50 percent power (MEDIUM) and poach halibut for 2 minutes. Stop the microwave, rotate dish, and restart after pausing about a minute which allows temperature to equalize throughout the fish. Resume cooking at 50 percent power an additional 2 minutes. Let stand for 1 minute then test for doneness. Fish should just begin to flake at the nudge of a fork. If it is necessary to cook longer (microwaves wattage varies), add time in 30 second increments to avoid overcooking.