Swai Fillets Over Couscous

Fish and Couscous a Perfect Pair!

Swai is a white flesh fish, typically available in fillet form, with a sweet mild, taste and light flaky texture that can be broiled, grilled, or coating with bread crumbs and fried, according to experts. It can be prepared simply, but also takes well to sauces.

A 4 ounce serving of plain fish contains around 70 calories, 14 g of protein, 30 mg of cholesterol and 50 milligrams of sodium.  Not bad.

Swai Fillets Over Couscous

• Ingredients for the Swai Fillets:

2 Swai fillets, thawed

2 teaspoons olive oil

Dash of paprika

Dry basil and parsley to taste

Salt and pepper to taste

• Ingredients for the Couscous:

1 cup water

3/4 cup couscous original plain, uncooked

1 teaspoon olive oil

Dry basil and parsley to taste

Salt and pepper to taste

Directions:

Thaw fish according to the package. Add seasonings on both sides. In a large non stick skillet heat olive oil over medium high heat. Add in fillets and cook about 4 to 5 minutes per side, or until fish forms a nice crust outside and is all white and flaky on the inside. When done, remove from the heat.

Prepare couscous according to the package. In a medium saucepan, bring one cup of water, seasoning and oil to just a boil. Stir in couscous, cover. Remove from the heat and let stand covered for about 5 minutes or so. When ready to serve, fluff couscous lightly with a fork.

To serve, divide couscous between two plates and serve with swai fillets over.