Sicilian Style Pan Seared Fish with Couscous

Name: Sicilian Style Pan Seared Fish with Couscous
Ingredients: 1/2 cup couscous; 1-1/4 cup chicken broth; 1/4 cup hot water; 1/3 cup golden raisins soaked in warm water for 5 minutes, then drained; 3 tbs slivered almonds or pinenuts, toasted; 1 lemon juice and zest; salt to taste; flour for dredging fish; 2 tbs extra virgin olive oil; 1 pound firm fish such as swordfish, salmon, haddock, or cod, cut into four 4-ounce pieces; 6 tbs melted butter

My inspiration for this swordfish and couscous dish comes from the many times I have enjoyed it in Sicily.
Any firm fish will do for pan searing and using an instant read thermometer always guarantees perfectly cooked results.

Difficulty
Easy

Ingredients

1/2 cup couscous
1-1/4 cup chicken broth
1/4 cup hot water
1/3 cup golden raisins soaked in warm water for 5 minutes, then drained
3 tbs slivered almonds or pinenuts, toasted
1 lemon juice and zest
salt to taste
flour for dredging fish
2 tbs extra virgin olive oil
1 pound firm fish such as swordfish, salmon, haddock, or cod, cut into four 4-ounce pieces
6 tbs melted butter

Directions

Bring the 1-1/4 cups broth to a boil in a saucepan and add the couscous. Turn off the heat; stir the raisins into couscous with the lemon juice and zest. cover the pan and keep warm.
Pat the fish pieces dry with paper towels. Dust the pieces evenly with flour and shake off the excess. Heat the olive oil and brown the pieces until golden brown on each side, about 3 to 4 minutes depending on thickness. Internal temperature should be 145F when cooked.
Season them with salt and pepper to taste.
Season them with salt and pepper to taste. Divide and spoon the couscous onto each of 4 dinner plates; place a piece of fish on top of the couscous. Drizzle each with some of the melted butter and serve accompanied with sauteed spinach or vegetable of your choice.